Sowerby Soup
Serves 6-8
2.3 litres (4 pints) Vegetable Stock or Water, boiling
750g (1˝lb) Onions, finely sliced
450g (1lb) Tomatoes, skinned
25g (1oz) Butter
1 tbsp Medium Oatmeal
Salt and Pepper
Melt the butter in a saucepan and cook the onions gently, until they have transparent but not browned.
Add the tomatoes and cook for a 3-5 minutes.
Pour over half the stock (or water), bring back to the boil, lower the heat and simmer for 30 minutes.
Remove from the heat and blend in a liquidiser.
Boil the oatmeal in the remaining stock (or water) for 10 minutes.
Add to the blended onions and tomatoes.
Return to the heat and cook for 20-25 minutes.
Season to taste.
Serve immediately
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