Sunday, 11 September 2011

Tomato and Tarragon Soup

As things are turning distinctly autumnal and having picked lots of vegetables from the garden recently, I am inspired to make soup. I am very fussy when it comes to soup, I am not  a fan of anything in a can and only really like homemade or may be New Convent Garden cartons.  I think this is  mainly because I like to know what is in the soup. A quick turn round the garden produced the ingredients for this soup. Credit for the lovely Foccacia has to go to Moreartisan bread.

  • Tomatoes, chopped, but still with skins, pips, etc. You could use tinned if you haven't got fresh.
  • 1 large onion chopped.
  • 2 cloves of garlic - crushed.
  • Butter - large knob of.
  • Chicken stock.
  • Tarragon- fresh or dried.
  • Lovage - fresh.
  • Salt & pepper to taste.


Melt the butter in a large pan and start by sweating off the onion and garlic, until slighty softened. Now add the tomatoes and herbs, cook these gently for a few minutes, don't allow to colour. Now add the stock, you will need enough to cover the vegetables, simmer gently until all the vegetables are soft and the tomatoes broken down. Now seive into a clean pan, removing all the vegetables, pips and skins, taste for seasoning and add to taste. If the soup is too thin for your liking, then thicken with slaked cornflour. Serve with bread for a delicious treat.

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