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.
Ease of cooking: ✔✔✔
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