Ingredients
The following ingredients have 4 Servings
- 1 can chopped / crushed tomatoes
- 200 g chicken stock
- 50 g double cream
- salt and white pepper
- chives (snipped to garnish)
Instruction
- Empty the contents of the tinned tomatoes into a pan. Add the chicken stock and bring to the boil.
- Reduce to a low simmer and cook (covered with a lid) for 10 minutes, stirring regularly.
- Remove the pan from the heat and use a hand blender to blitz to a smooth consistency.
- Stir in the cream and gently warm the soup through. Season the mixture with salt and white pepper, as needed.
- Divide between two cups and drizzle with a little extra cream and garnish with snipped chives if you are feeling fancy like I was.
