Nutrition and extra info
Nutrition: Per serving
Ingredients
Butter
butt-err
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Olive oil
ol-iv oyl
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Onion
un-yun
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Carrot
ka-rot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
Tomato
toe-mart-oh
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
For the salsa
Olive
ol-liv
Widely grown all over the Mediterranean, where they’ve been cultivated since biblical times…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Method
Heat the butter and oil in a large saucepan on a medium heat, add the onion, celery and carrot and fry until tender, without turning golden, about 10 mins. Add the bay and garlic, and fry for a minute before adding the tomatoes and stock. Simmer for 10 mins, stirring occasionally.
Remove the bay leaves, and blend the soup in a liquidiser or with a stick blender until smooth. Season well and add the smoked paprika, sugar and vinegar to balance the soup with sweet, smokiness and a little acidity.
For the salsa, crush the garlic with a pinch of salt using a pestle and mortar. Halve and deseed the chilli and chop roughly. Add to the mortar with the coriander and olives and bash, gradually adding the oil and vinegar until you have a rough paste (it should be chunky). Mix in the preserved lemon, then stir in the brine from the jar to taste.
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