italian peasant soup

4 tbsp olive oil
2 medium onions, finely chopped
400g potatoes, peeled and diced
1 bulb fennel, sliced
3 garlic cloves, crushed
1 tbsp sun-dried tomato paste
1/2 medium red pepper, deseeded and finely chopped
1.2 litres veg stock
450g ripe tomatoes, skinned and deseeded
4 tbsp shredded fresh basil
25g butter
175g chestnut mushrooms, sliced
1 tbsp sun-dried tomatoes, cut into thin strips
salt and freshly ground black pepper

garnish: freshly grated parmesan, shredded fresh basil

cook onion, potatoes, fennel, carrots and garlic gently for 10 minutes in the oil, in a covered saucepan. Add tomato paste, red pepper, stock and tomatoes. Cover and simmer for 20-30 mins until veg are tender. Cool a little, then process to a coarse purée in a food processor or liquidiser. Add the shredded fresh basil.

melt butter and sauté the mushrooms until they are crisp and brown. Add to soup with sun-dried tomato strips. Taste for season. Serve with garnish.

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posted by ramtops on 07 Mar 06 - 7998 views


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