Kuchnia

Krem pomidorowy z pomidorowym pesto
Creamy tomato soup with sundried tomato pesto
Few things are as nostalgic as a warming bowl of cream of tomato soup, but, like most foods from childhood, it can be easily improved by employing a few cheffy tricks. Roasting the tomatoes first with garlic, onion and cayenne pepper really helps to intensify their flavour, and the charred edges give a lovely smoky quality to the finished soup. Then the sundried tomato pesto at the end is another big hearty flavour booster. Serve with crusty bread or the Welsh Rarebit.
SERVES 4
2 red onions, peeled and sliced
2 garlic cloves, peeled and finely sliced
1⁄2–1 tsp cayenne pepper, to taste
olive oil, for drizzling
1.5kg (31⁄4 lb) ripe tomatoes, cored and halved
sea salt and freshly ground black pepper
1 tsp caster sugar
1 tsp balsamic vinegar
1 litre (13⁄4 pt) vegetable or chicken stock
100ml (31⁄2 fl oz) double cream

FOR THE SUNDRIED TOMATO PESTO
2–3 tbsp pine nuts
75g (3oz) sundried tomatoes, drained, oil reserved and finely chopped
50g (2oz) Parmesan cheese, grated
olive oil

❶ Preheat the oven to 180C/gas 4.
❷ Place a roasting tray on the hob over a medium high heat. Add the onions, garlic and cayenne pepper, drizzle with enough olive oil to coat, and cook for
3–4 minutes. Add the tomatoes cut side down, season with a pinch of salt, pepper and the sugar, drizzle over the balsamic vinegar and cook over a high heat for
3–4 minutes, until the tomatoes begin to caramelise. Stir well, then transfer to the oven for 20–25 minutes.
❸ To make the pesto, start by toasting the pine nuts in a dry frying pan until golden. Put the sundried tomatoes into a mortar and pound with a pestle until completely broken down. Season with a touch of salt, add the pine nuts and continue to pound until you reach a pesto consistency. Stir in the Parmesan, then add enough olive oil and sundried tomato oil to bring the pesto to a spooning consistency (it should provide 3–4 tbsp).
❹ Place the tray of roasted tomatoes on the hob over a medium heat and pour in the stock. Bring to the boil, then simmer for 4–5 minutes. Add the cream, stir well and continue to simmer for 2–3 minutes.
❺ Using a stick or other blender, blend the soup until almost smooth but still with a couple of chunky bits (use a potato masher for a more rustic texture). Serve warm with dollops of pesto on top.


Read more: http://www.dailymail.co.uk/home/you/article-2404387/Creamy-tomato-soup-sundried-tomato-pesto.html#ixzz3kTjq2ruR
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