I had a craving one night for tomato soup and grilled cheese. So I cracked open a Jamie Oliver cook book and got to work. I made the fancy grilled cheeses using high end cheeses that were in the “under 4 dollar” bin at Whole Foods and bought some meats to eat with them.
- 1 onion, peeled and finely chopped
- 1 clove of garlic, peeled and finely chopped
- 1 carrot, peeled and coarsely grated
- a handful of fresh basil, leaves picked, stalks finely chopped
- olive oil
- 6 tbsp double cream
- 1 tsp red wine vinegar
- 2 egg yolks
- 2 lb super-ripe tomatoes
- 3 cups chicken or vegetable stock
- sea salt and freshly ground black pepper
I started by putting my carrots, onion, garlic and basil stalk in a food processor.
Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil.
Cover the pan, and simmer gently without coloring for 20 minutes, stirring every couple of minutes.
Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side. While the veg are simmering, drop the tomatoes into boiling water for 30 seconds, then remove the skins and roughly chop the flesh.
Add these to the veg, then pour in the stock and simmer for a further 20 minutes with the lid on. At this point it’s nice to purée the soup using either a food processor, a liquidizer or a hand-held blender, but be careful as it will be hot. Once you’ve puréed the soup, put it back into the pan, bring it back to a simmer, and season very carefully with salt and freshly ground black pepper.
Just before serving, to enrich the soup and give it a shine and silky texture, whisk in the cream mixture (don’t reboil it after adding the egg yolks or it will scramble) and serve straight away, sprinkled with a few torn-up basil leaves, if you like.