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Tomato and Sage Soup Recipe

INGREDIENTS:

12 tomatoes peeled, seeds removed and chopped.
Put the tomatoes in boiling water for about 40 seconds, remove peel and deseed. Put the skin and cores on a plate ready to press through a metal sieve and add to the soup later
About 10 fresh sage leaves chopped finely
2 onions finely chopped
2 cloves of garlic finely chopped
1 1/2 pints–750 ml of chicken or vegetable stock or a stock cube
butter or 2 tablespoons of olive oil for frying
salt and pepper

DIRECTIONS:

Put the butter or olive oil in a pan and heat gently.
Add the onions, and garlic to the pan and cook, sweat gently for about 10 minutes until the onions are soft. Do not over heat.
Add the chopped tomatoes and cook for 5 minutes.
Sieve the tomato peel and seeds through the metal sieve into the soup.
Add the stock, salt and pepper, and half the chopped sage leaves.
Cook for 10 to 15 minutes until it is all tender.
Serve with a garnish of sage leaves.

Variations

Substitute fresh oregano, basil or marjoram for the sage.
Use more tomatoes.
Blend the soup for a smooth texture.
Add a dash of chili for a spicy version.
Enjoy

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