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Onion, aniseed and tomato soup
- Serves
4
- Difficulty
Easy
Published 2008
This is a soup I came across in Quercy when I was dallying there in my youth, delighted by the dark eyes of a handsome young man. It is a good soup for spring and autumn, although in Quercy it is drunk during the tomato season. Their idea of cool summer nights was never mine.
Ingredients
4 2 tablespoons 2
Method
Sauté the onions in the butter until they are golden. Add the garlic and the tomatoes and cook a little longer. Add the stock and herbs, season and stir in the aniseed. Bring to the boil and simmer for about 1 hour.
Place some slices of stale sourdough bread in the bottom of a tureen, or a round into the bottom of each individual bowl, then pour over the soup and serve.
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