2 tablespoons oil, preferably olive
2 medium onions, thinly sliced
1 tbls (14 g) 1 1/2 oz flour (All purpose)
1 pint (600 ml) chicken stock
2/3 cup (150 ml) 1/4 pt milk
1 lb (450 g) tomatoes, skinned, chopped and softened in 5 tablespoons stock
5 drops of almond essence
finely pared rind of 1/2 lemon
1/3 cup (40 g) 1 1/2 oz ground almonds
salt
pepper
2 medium onions, thinly sliced
1 tbls (14 g) 1 1/2 oz flour (All purpose)
1 pint (600 ml) chicken stock
2/3 cup (150 ml) 1/4 pt milk
1 lb (450 g) tomatoes, skinned, chopped and softened in 5 tablespoons stock
5 drops of almond essence
finely pared rind of 1/2 lemon
1/3 cup (40 g) 1 1/2 oz ground almonds
salt
pepper
method
1. Heat the oil in a saucepan and fry the onions until softened.
2. Stir in the flour and cook for 2 minutes, then gradually stir in the stock followed by the milk.
3. Bring to the boil and simmer for 3 minutes.
4. Stir in the tomato mixture.
5. Blend the soup to a smooth puree, then strain it into a bowl.
6. Add the almond essence, lemon rind and ground almonds and stir well.
7. Add salt and pepper, then cover and chill overnight.
8. Remove the lemon rind before serving, garnished with a swirl of cream and a borage flower or chopped parsley.
2. Stir in the flour and cook for 2 minutes, then gradually stir in the stock followed by the milk.
3. Bring to the boil and simmer for 3 minutes.
4. Stir in the tomato mixture.
5. Blend the soup to a smooth puree, then strain it into a bowl.
6. Add the almond essence, lemon rind and ground almonds and stir well.
7. Add salt and pepper, then cover and chill overnight.
8. Remove the lemon rind before serving, garnished with a swirl of cream and a borage flower or chopped parsley.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
