Tuesday, 12 October 2010
I think tomato soup has to be one of my favourite types of soup. To me it is so comforting and delicious.
I think that's because when I was a child and wasn't feeling too well, there was always a tin of tomato soup to help me feel better.
Still today, one of my favourite things to do is to heat up a tin of tomato soup (Heinz please) and then crumble a whole load of crackers into a bowl. Spoon the soup over the crackers and add a knob of butter . . . that is heaven to me. I could quite happily exist on nothing else!
Todd . . . well . . . he's not so keen on tomato soup. Not Heinz or any other kind! He doesn't mind it though when it is homemade, coz I make it interesting I guess. I am always fiddling with it and coming up with different ways to make it taste scrumptious for him.
Today I added leeks, dill and sour cream. He loved it! It went down a real treat with some cheddar shaved over the top. This was just gagging for some cheese on toast on the side. What else could I do but indulge!
*Tomato, Leek and Dill Soup*
A deliciously rich tomato, leek and dill soup. Perfect for an autumn lunch with cheese on toast!
2 TBS olive oil
4 to 5 medium leeks, trimmed, washed and sliced thinly
(white and light green parts only)
2 (800g) tins of chopped tomatoes in their own juice (4 to 5 cups)
1 litre of chicken stock (about 4 1/2 cups)
6 TBS finely chopped fresh dill
1 TBS caster sugar
1/4 tsp cayenne pepper
1 tsp of salt, plus more as needed
150ml of sour cream (1/2 cup)
To garnish: a good farmhouse cheddar, shaved
Heat the olive oil in a large saucepan over medium heat. Add the leeks. Cook and stir until softened, about 3 minutes or so. Add the tinned tomatoes and the chicken stock. Bring to the boil, then reduce to a simmer. Add the dill, cayenne and salt. Simmer over low heat, uncovered, until everything is very soft, some 20 to 25 minutes.
Remove from the heat and puree until smooth using a stick blender. (alternately you can use a regular blender, but be cautious as hot liquids are dangerous)
Whisk in the sour cream. Taste and adjust seasoning as required.
Set hot in heated bowls, with shavings of cheddar floating on top. Delicious!
Note - if you think your soup is too thick after you puree it, add a bit more heated chicken stock. This soup is great to make ahead, if anything it tastes even better. Cool, cover and refrigerate, then reheat over medium heat.