Recipe Inspiration

Ingredients...

50g butter

250g onions, chopped

75g pancetta, chopped (optional)

4 garlic cloves, crushed

1 sprig of thyme

1 bay leaf

1 bunch basil

50ml white wine vinegar

1tsp sugar

100g tomato puree

600g chopped tinned tomatoes

40g Essential Cuisine Vegetable Stock Mix (use Essential Cuisine Chicken Stock with the pancetta)

2.5ltrs water

1.5 large potatoes diced

Salt and freshly ground pepper

20g chopped fresh basil

Double cream

Method...

1. Heat the butter in a suitable heavy based saucepan, add the chopped onions, pancetta and garlic and fry lightly for 5-10 minutes

2. Add the herbs, vinegar and sugar cook out for 1 minute. Add the tomato puree, stir well and then add the tomatoes

3. Spoon in the Essential Cuisine Stock Mix of choice and pour in the water, bring to the boil and skim any excess from the top

4. Add the chopped potato and simmer for 30 minutes or until the potato is tender

5. Blend in a liquidiser and pass through a sieve into a clean pan

6. Bring back to the boil, add the cream and correct the seasoning. If the soup is too thick, add a little water until the desired consistency is achieved

7. Finish with the chopped Basil and a swirl of cream

Chefs Tip

You can add some roasted diced vegetables such as sweet peppers, aubergine or courgettes into the pureed soup for a more substantial offering.