This bleak midwinter, Paul Dow – head chef at the Magnum Bar and Restaurant – has designs to warm the cockles of your heart. Followed shortly afterwards by the cockles of everything else.
Try this: his simple, wholesome heater, and let us know how you got on afterwards.
Serves 6. Preparation/cooking time: 1 hour approx. Set the oven to 220 °C/425 °F/Gas Mark 7.
Ingredients
1kg (2¼lb) tomatoes
4 red onions, peeled, cut into wedges
2 rosemary sprigs
2 tbsp olive oil
150ml (5fl oz) hot vegetable stock
300g tinned cannellini beans
1 tablespoon red wine vinegar
Dash of Tabasco
2 tsp Worcestershire sauce
Put the tomatoes, onions, garlic and most of the rosemary in a roasting tin. Drizzle with the oil and roast for 40 minutes, until the vegetables are tender and beginning to blacken.
Blend the vegetables, the cannellini beans and half the stock in a processor until smooth and pour into a jug. Repeat with the remaining vegetables and stock.
Add the vinegar, Tabasco and Worcestershire sauce. If you’d like a smooth texture, pass it through a metal sieve.
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Roast Bloody Mary Tomato Soup. That is all. http://www.broughtonspurtle.org.uk/news/roast-bloody-mary-tomato-soup-0 … #recipe
Vnusinblujeans^(••)^ @Vnusinbluejeans
@theSpurtle @BigTamConnery it looks like a steam rollered poppy