Tomato and mint soup
INGREDIENTS
Tomato and mint soup
60g unsalted butter
2 medium onions roughly chopped
1.25kg vine tomatoes, stalks and all
½ tablespoon sugar
110ml sherry
Large handful fresh mint, chopped
Salt and freshly ground pepper
METHOD
Melt the butter in a large saucepan, then stir in the onions and cook on a medium high heat until soft and golden. Add the tomatoes, sugar and sherry to the pan, bring to the boil then cover and simmer on a low heat for around an hour.
Blend in a food processor until smooth (in batches if necessary) then strain the soup through a sieve into a clean pan, helping it on its way by pushing through with a metal spoon.
Stir in the chopped mint and season to taste.
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