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Tarragon and tomato soup

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 6
Servings 0


  • 700
    ripe tomatoes
  • 30
    olive oil
  • 5
    spring onions, roughly chopped
  • 600
    vegetable or chicken stock
  • 45
    French tarragon, chopped
  • salt and pepper


1. Skin the tomatoes by pouring boiling water over them, plunge into cold water and then peel off the skin. Roughly chop the tomato flesh. 2. Heat the oil in a large saucepan and add the spring onions. Cook for a few minutes over a medium heat, but do not allow the onions to brown. 3. Add the tomatoes and cook briefly. Pour on the stock and add half the tarragon. Bring to the boil, then simmer for 15 minutes. 4. Purée the soup in a liquidiser, or pass through a sieve. Season to taste and add the remaining tarragon. Either leave to chill for several hours or reheat gently and serve. Wholemeal bread croûtons make a good contrast of textures if served with the soup.

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