Potage of passion

Food

3 Oct

A viewer from my YouTube channel recently recommended a book to me called ‘The Secrets Of Pistoulet’ - part story, part recipe book, filled with charming illustrations and surprises. It is an old book, published in 1996, but one that I will now treasure. Here is a recipe from the book - ‘Potage Of Passion’ - a tomato soup that is rich and delicious.

www.affliatelink.co.uk

Ingredients

Six good quality tomatoes - preferably on the vine
1tbsp of the best butter you can find
2 cloves of garlic
2 yellow onions - diced
Salt and Pepper to season
Grated cheese such as Gruyere or Emmenthal
Fresh Basil
Cream (optional)

Method

Bring a large pot of water to a boil. Add the tomatoes and simmer until the skins have split. Set aside to cool. Once cooled, roughly chop into chunks.
Heat the butter in a large pan and add the garlic cloves. Stir for a few minutes and then add the onion and chopped tomato.
Simmer until soft.
Season with salt and pepper and fresh basil leaves.
Puree in a blender or food processor - don’t puree too much - a thick consistency is best.
Transfer back to pan and heat.
Serve with the grated cheese and lashings of cream.