Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos: Delia Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Delia Tomato Soup Biography

Source:- Google.com.pk

Fresh Tomato Soup with Basil (Delia Smith)
What you need:

600g ripe tomatoes, quartered with skin on
1 medium onion, chopped small
1 medium potato, chopped small
1 1/2 tbsp cooking oil
275ml chicken or vegetable stock
1 clove of garlic, crushed
2 tsp chopped fresh sweet basil, to garnish
some cream
salt, black pepper

Method:

    Heat oil over medium fire, add onion and potato, cook for about 2 minutes
    Lower to low heat and soften slowly without browning, stir every few minutes, about 10 minutes
    Add in tomatoes, cook for 1 minute. Pour stock and stir
    Season with salt, pepper and garlic
    Cover and allow to simmer for about 30 minutes
    Blend briefly to puree the soup
    Garnish with fresh basil, and swirl 1 tbsp of cream on each bowl before serving

Roasted Tomato Soup with Puree of Basil and Olive Croutons
At first you're going to think 'Why roast tomatoes, just for soup?' but I promise you that once you've tasted the difference you'll know it's worth it - especially in the spring when it's hard to get really ripe, full-flavoured tomatoes. And roasting really isn't any trouble, it just means time in the oven.

This recipe is taken from The Delia Collection: Soup. Delia's Vegetarian Collection and also appeared in Sainsbury’s Magazine (Sept 1993).
Method

First of all, skin the tomatoes by pouring boiling water on them, leave for 1 minute exactly before slipping the skins off.

Now, slice each tomato in half and arrange the halves on the baking tray, cut side uppermost. Place the garlic cloves on the tray as well, leaving their skins on. T

hen season everything with salt and pepper and sprinkle a few droplets of olive oil on each tomato half and some on the garlic – about 2 tablespoons in all.

Then finally top each one with a piece of basil leaf (dipping the leaf in oil first to give it a good coating).

Now pop the whole lot into the oven and roast for 1 hour or until the edges of the tomatoes are slightly blackened. While the tomatoes are roasting, prepare the croutons by placing the bread cubes in a bowl, with the oil and the olive paste, then toss them around to get a good coating of both.

About 20 minutes before the end of the roasting time, peel and chop the potato, place it in a saucepan with some salt and 1 pint (570 ml) of boiling water. Add the tomato purée then simmer for about 20 minutes.
When the tomatoes are ready, remove them from the oven, but leave it switched on.

Arrange the croutons on a small baking tray and put them in the oven to bake for about 8 minutes using a timer.

Now scrape the tomatoes and all their juices into a food processor, rescue the garlic cloves from the tray, and then simply squeeze the pulp to join the tomatoes and discard the skins.

Then add the contents of the potato saucepan and whiz everything to a thick purée, not too smooth. If you want to, you can sieve the pips out, but I prefer to leave them in because I prefer that texture. The soup is now ready for reheating – very gently.

Just before serving the soup make the basil purée.

Strip the leaves into a mortar, sprinkle them with half a teaspoon of salt, then bash the leaves down with the pestle. It takes a minute or two for the leaves to become a purée.

Now add the remaining 2 tablespoons of olive oil and the balsamic vinegar and stir well.

To serve the soup, pour it into warm serving bowls and drizzle the basil purée on the surface, then finally sprinkle on the croutons and serve with some ciabatta bread warmed through in the oven.

Tomato, Celery and Apple Soup
Droverjess requested a recipe for soup that she had eaten while out. This one is adapted from a recipe by Delia Smith. As all ingredients were readily available I thought I would make it and 'road' test it for lunch. With the toasted cheese on top , it proved to be a substantial meal. Would serve 6.

50g. butter or oil.( I used Walnut oil)
1 small onion, chopped
250g celery, washed and chopped
2 large eating apples, cored, sliced into 8
400g. tin of diced tomatoes or fresh.
750g of chicken stock.
1/2 teaspoon of each, ground ginger and nutmeg.
1 slice of bread for each person, covered with cheese and grilled
Green onion tops

TMX method

Drop onion on to spinning blades and chop speed7/20 seconds, add butter or oil
Cook 5 mins/Varoma/speed 1
Add apple and celery and cook 100/ 5mins/ speed 2
Add nutmeg , ginger ,tinned tomatoes and stock
Cook 20 mins/100/speed 2
Blend, speed 9 for 1 minute.

Delia Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos