TOMATO SOUP
- meat (lam/bacon or pork etc)
- 6 ripe tomatoes, blanched
- 6 leeks or 2 onions
- 6 tomato and onion cans (2 spicy)
- chicken stock
- 4 grated carrots
- basil/ oreganum / lemon pepper / salt
- Worcestershire sauce
- wine to deglaze pan
- garlic to taste
- 1.5 liter water
Brown meats well in a little oil.
Add leeks or onions to the pan.
Deglaze the pan with a dash of wine.
Add the rest of the ingredients.
Cook on low till meat is super tender.
Remove meat (not the bacon) and blend the soup until smooth.
Add chopped meat and serve.
Recipe and photo: Robyn Koudstaal
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