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Ingredients
- onion 1 large, diced
- carrot 1, finely chopped
- celery 1 stick, finely chopped
- butter 50g
- thyme
- bay leaves 2
- very ripe plum or vine tomatoes 500g, roughly chopped
- chicken stock 850ml
- crème fraîche 8 tbsp
- basil a few leaves
Method
-
Step 1
Cook the onion, carrot and celery in the butter for 10-15 minutes until really soft. Add the herbs and cook for a minute then
tip in the tomatoes and chicken stock. Simmer for 30 minutes, fish out the herbs, add 4 tbsp of the crème fraîche then use
a stick blender or food processor to whizz until completely smooth. -
Step 2
Season then ladle into bowls, adding another spoon of crème fraîche and a couple of basil leaves to each.
Nutritional Information
- Kcals 407
- Fat 34.8g
- Saturates 23.1g
- Carbs 11.8g
- Sugars 10.4g
- Fibre 4.7g
- Protein 9.1g
- Salt 0.8g
