Had a nice dinner with L and J in Singapore the last time I was back and tomato soup was what I made as a starter for them. Fry diced onions, carrots and celery until they have softened. Add tomatoes quartered (as ripe as possible), garlic, a bay leaf, some mixed herbs and fry for a while. Add some chicken stock and simmer for 30 minutes. Puree the vegetables and return to the soup. Serve with basil leaves and warm bread.
2 comments:
mmm...perfect for the weather now. I can imagine it warming my tummy already.
heh the weather in London is really bad as well, wind speeds up to 26 mph so the soup is perfect for that situation. Although curry will be even better which is why I am cooking it now:D
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