POTAGE OF PASSION

POTAGE OF PASSION
IMG_3085.jpg

A viewer from my YouTube channel recently recommended a book to me called ‘The Secrets Of Pistoulet’ - part story, part recipe book, filled with charming illustrations and surprises. It is an old book, published in 1996, but one that I will now treasure. Here is a recipe from the book - ‘Potage Of Passion’ - a tomato soup that is rich and delicious.

Screenshot 2021-05-26 at 16.26.30.png

Ingredients

  • Six good quality tomatoes - preferably on the vine

  • 1tbsp of the best butter you can find

  • 2 cloves of garlic

  • 2 yellow onions - diced

  • Salt and Pepper to season

  • Grated cheese such as Gruyere or Emmenthal

  • Fresh Basil

  • Cream (optional)

Method

Bring a large pot of water to a boil. Add the tomatoes and simmer until the skins have split. Set aside to cool. Once cooled, roughly chop into chunks

Heat the butter in a large pan and add the garlic cloves. Stir for a few minutes and then add the onion and chopped tomato.

Simmer until soft.

Season with salt and pepper and fresh basil leaves

Puree in a blender or food processor - don’t puree too much - a thick consistency is best.

Transfer back to pan and heat.

Serve with the grated cheese and lashings of cream.

IMG_3089.jpg