I've been doing a bit of cooking recently, with varying degrees of success. The scones were a disaster; the flour was stale and the scones tasted of cupboard. They were bitter and disappointing but were eaten nonetheless, if you overlook the scone and treat them as a jam-and-clotted-cream-delivery system. Hehe.
Anyhow, my tomatoes are coming in fits and starts. The weather has been miserable so they are ripening slowly, but one hot day brings more ripe toms than is necessary! I've been making a couple of delicious tomato and goats cheese tarts, but my favourite is tomato soup.
I use the Good Food recipe. It is a ludicrous recipe. It is pretentiously long winded. I could condense the essay to 100 words. It's that kind of nonsense that puts people off cooking. It's slightly contraversial soup as it contains carrot and celery, but it's not a veg soup as the quantity of carrot and celery is dwarfed by the weight of tomatoes.
I tried this soup unstrained, vowing that there is no need to go through the torture of washing a sieve. It is nice served that way, but it is full of skins and pips. Sieving is worth the effort. It gives a silky, sweet soup. It is truly delicious and only to be attempted if you can get your mits on some top notch tomatoes. Don't bother with the supermarket tastless bullets.
No comments:
Post a Comment