This is one of the first things I cooked for l and J. Took a previous photo of it but this photograph of the soup seems better so I decided to put it up again.
Fry diced onions, carrots and celery until they have softened. Add tomatoes quartered (as ripe as possible), garlic, a bay leaf, some mixed herbs and fry for a while. Add some chicken stock and simmer for 30 minutes. Puree the vegetables and return to the soup. Serve with basil leaves and warm bread.
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