jordan chilly grey Sweetly, Roasted,Tomato-on-the-

Serving Suggestions
Cooking time: 50
Sweetly, Roasted,Tomato-on-the-Vine SoupServes: 4Preparation: 30
10 peeled garlics950g small red tomatoes-on-the-vine, quartered2 1/4 peeled, red onions (chopped into dwelling)Sea salt and dark pepper30ml olive fuel (to drizzle over the tomatoes and onions)30ml balsamic vinegar (to drizzle over the tomatoes and onions)30ml black brown sugar (to spatter over the tomatoes and onions)30ml chopped bay leaves30ml basil2 trampled peppercorns2 sprigs of thymePreparing the Vegetables for RoastingPre-heat oven to 180C/Gas 4, for 5 minutes.In a shallow, roasting can, place the 10 cloves of garlic, tomatoes and red onions. Add sea salt and black pepper to savor. Then, drizzle the tomatoes, onion and roasted garlic with cooking oil and balsamic vinegar. Sprinkle increased salt and pepper, brown sugar, crushed peppercorns and chopped bay leaves onto the vegetables.After 5 minutes of roasting the tomatoes [link widoczny dla zalogowanych], onions and garlic, add the basil and 2 sprigs of thyme.Bake the roasted vegetables for 8-12 minutes until caramelised.Remove from the oven.Drain the vegetables of any excess portly. Set aside.To Fry the Garlic and Onion45ml butter11/2 lamps of thinly diced and peeled garlic3/4 massive, peeled red onion, slicedTo Make The Soup750ml milk15ml balsamic vinegar30ml brown sugar15ml light soy sauce15ml dark soy sauce30ml Worcestershire Sauce30ml course grain mustard30ml roasted pepper chutney20ml smoky barbecue sauce15ml basil (for the wreath de garni)30ml coriander (for the bouquet de garni)Salt and pepper to tasteTo Fry The OnionsAfter the vegetables have been caramelising in the oven for 30 minutes, peel and finely chop 1 bulb of garlic.In a large cauldron, heat the butter and fry the chopped garlic.Then, add 3/4 chopped red onion to the garlic and butter.Roasted Tomato-on-the-Vine SoupAdd the remaining ruddy onion and fry until easily browned. Drain anybody excess butter.Tie a bouquet de garni to the cauldron (coriander and basil).On a low-medium heat [link widoczny dla zalogowanych], add the milk. Continue to stir the soup, ensuring that the milk doesn't burn the bottom of the pan.Add or reject some, or all of the roasted bay leaves and the sprig of thyme. (To suit taste).Gradually, add the baked vegetables and garlic to the pan. Then, continue to stir the soup ensuring namely the breast doesn't flame on the base of the pan.Season the soup with balsamic vinegar, brown sugar, light soy sauce, dark soy sauce [link widoczny dla zalogowanych], Worcestershire sauce, course grain mustard, fine roasted pepper chutney and smoky roast sauce. Add sea salt and floor pepper to taste.Stir the soup for a beyond 8-9 minutes, on a low-medium heat. Taste, season and re-adjust seasoning.Slowly, bring soup to the boil, cooking for a further 8-10 minutes until the soup starts to spume. Keep stirring. Taste, re-adjust and season the soup.Turn off the heat.Blend the soup with a hand soup blender, ensuring that always the tomatoes have been throughly blended into the soup.
This caramelised soup is ideal for large household parties and festivals. Bright, red and vivid in colour, this soup is pure 'food for the soul.' When you cook this soup, light a perfumed candle and listen to some Bach.
To Roast Vegetables
EquipmentLarge cauldronWooden spoonRoasting tinSoup blender4 soup platesSweet, Roasted Tomato-on-the-Vine Soup

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