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Creamy Tomato Soup with Pesto

1 kg (2 lbs) ripe tomatoes
1 Tablespoon Olive Oil
2 Medium Onions
2 Medium Potatoes
60g (2 oz.) Butter
600 ml (1 pt.) Chicken (or vegetable) stock

2 cloves garlic
1 Tablespoon Pine Nuts
1 Bunch Fresh Basil
3 Tablespoons Olive Oil

You can make the pesto first just by blending all the ingredients together in a liquidizer, then season them with salt and pepper.
Put this in a screw top jar as you will have some left over and it keeps well in the fridge.


Put the Tomatoes in a saucepan with the olice oil on a low heat with the lid on. Let them cook together slowly until collapsed and soft.

Peel the onion and the potatoes and cut into pieces.
Put these in a separate pan with the butter and sweat these in a lidded saucepan on a low heat until soft.

Add the stock to this and then push the tomatoes through a sieve, to exclude all the pips and skin, and add this to the potatoes.
Liquidize all these together until smooth, season and taste
(a pinch of sugar is good if the tomatoes weren’t very ripe)

Serve hot with a teaspoon of pesto stirred in at the last moment.

September 11, 2006 11:48 AM | 0 Comments
  Martin Dwyer
Consultant Chef