Ingredients
The following ingredients have 8 Servings
- 1 tablespoon olive oil
- 25 g / 1oz butter
- 1 large onion, finely chopped
- 4 cloves garlic (large), crushed (crushed)
- 2 celery stalks, finely chopped
- 500 g / 1lb 2oz carrots, roughly chopped
- 2 400 g tins good quality Italian chopped tomatoes
- 800 ml / 1 ½ pts vegetable stock (made with 2 stock cubes)
- 150 ml / 6floz single cream (small pot)
- 15 g / ½ oz dill, finely chopped (chopped)
- freshly ground salt and pepper
- Extra single cream to drizzle
- Extra Dill fronds
Instruction
- Sweat the onions, celery and crushed garlic in the oil and butter in a large pan over a low heat (with the lid on) for 10 minutes until softened but not browned.
- Add the carrots and gently fry for another 2 minutes stirring constantly.
- Add the tins of tomatoes.
- Make up the stock with boiling water and add to the pan.
- Bring to the boil and simmer for 25 minutes.
- Add the chopped dill and season.
- Allow to cool and liquidise (unless like me you have a stainless steel hand blender which negates the need to cool).
- Pour the soup back into the pan and stir in the cream.
- Adjust the seasoning if necessary.
- Bring back to serving temperature.
- Garnish with a swirl of cream and a sprig of fresh dill and serve with crusty bread.
