Description Edit

Ingredients Edit

  • 50 g (2 oz) butter
  • 1 Onion, finely chopped
  • 2 cloves garlic, crashed
  • wine
  • 400 g (14 oz) can pimientos, drained, rinsed and chopped
  • 230 g (8 oz) can chopped tomatoes
  • 600 ml (1 pint) chicken stock, salt and pepper to taste
  • 2 tablespoons snipped chives Croutons
  • 2 slices white bread, crusts removed
  • 2 tablespoons oil

Directions Edit

  1. Melt half the butter in a pan. Add the Onion and 1 garlic and cook until soft.
  2. Add the pimientos and tomatoes, cover and cook gently for 10 minutes.
  3. Add the wine, cook for 5 minutes, then add the stock and cook for 5 minutes.
  4. Transfer to a food processor or blender and puree until smooth. Return the soup to the pan, season and heat through.
  5. To make the crotons, cut the bread into small cubes. Heat the remaining butter and the oil in a frying pan, then fry the bread cubes until golden. Drain on kitchen paper.
  6. Transfer the soup to individual bowls and garnish with the chives and crotons to serve.

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