| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
|
|
Olive oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Rashers smoked bacon; chopped |
| 1 |
lg |
Carrot |
| 2 |
|
Sticks celery |
| 1 |
|
Leek head |
|
|
Basil |
|
|
Tomatoes |
|
|
Tomato puree |
|
|
Salt and pepper |
|
|
Sugar |
| 1 |
pt |
Vegetable or chicken stock |
|
|
Potatoes |
|
|
Garlic |
|
|
Red and green peppers |
|
|
Red and green chillies |
|
|
Worcester sauce |
|
|
Tabasco |
|
|
Spicy sausage |
|
|
Coriander |
| 1 |
oz |
Green peppers |
| 1 |
oz |
Red peppers |
| 1 |
oz |
Chillies; seeded and chopped |
| 1 |
fl |
Olive oil |
| 1/2 |
|
Clove garlic; crushed |
INSTRUCTIONS
TOMATO SOUP BASE
SPICY SOUP
CHILLI SALSA
Heat the oil in a large pan, add the onion and bacon and sweat for 2
minutes. Chop the carrot, celery and leek, add to the pan and cook without
colouring for 5 minutes on a medium heat, stirring constantly.
Add the basil, tomato puree, tomatoes, stock, potatoes and sugar. Simmer
until the potatoes are soft. Push the mixture through a sieve into another
pan. The residue in the sieve can be used as a base for stews or lasagne.
If you don't want to make your soup spicy, season the soup and top with
cream then serve.
For a spicy soup, heat some olive oil in a large pan and cook the garlic,
peppers and chillies without colouring. Add the base tomato soup and
seasoning to taste (Worcester sauce, Tabasco etc). Add the sausage and
coriander, simmer for 5 minutes and serve.
To make the chilli salsa, pound the dry ingredients in a pestle and mortar
or blend in a food processor. Slowly add the oil, and use as a dip for
bread.
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