From Tuscany, Phaidon, 2011.
Tomato
soup is always a favourite so I thought this one from Tuscany would be a
pleasant variation on the usual. It turned out to be a weak version of what I
usually associate with tomato soup.
Firstly
the tomatoes were skinned and the seeds were removed. They were then chopped
and forced through a sieve. A pot of water was brought to the boil and garlic
cloves, basil leaves, some olive oil and seasonings were added. I gave them a
few minutes simmering and then added the tomatoes and continued simmering for
another 15 minutes.
The
garlic and basil were removed, leaving a thin watery soup. Some bread slices
were placed in the serving bowl and the soup poured over. After it stood for a
little while for the bread to absorb the soup a little olive oil was drizzled
on. I then added some chopped olives because it looked a bit uninteresting. It
still looked uninteresting.
This turned
out to be thin in texture and thin in taste. It was a rather weak soup. The
tomato flavour itself was clear and clean but overall needed to be stronger.
Taste: ✔✔
Ease of
cooking: ✔✔✔
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