After a middling summer, garden-wise, I finally got a reasonable crop of tomatoes, of which about six ripened before it was time to bring them indoors. I’m pleased to say that most of them have come on splendidly with a bit of tlc and sunshine on the bathroom windowsill (with a little help from a banana).
I decided it was time to thin out those that were ripe or ripening from those more relcalcitrant ones that were staying green as green could be. And with the delight of a different green tomato recipe from Garden Organic, I’ve just made this delicious Green Tomato Soup. I still have about six jars of Green Tomato Chutney from last year… chutney is not something I get through quickly (although it’s very tasty).
Green Tomato Soup
Good knob of butter ( I used sunflower oil to keep it vegan)
500g/ 1 lb green tomatoes, sliced
200g/8oz potatoes, peeled and sliced
1 onion, chopped
1.2litres/2 pints stock
1 tin beans like borlotti/pinto/cannellini (I used butter beans since I had them in stock)
1/4 tsp mixed herbs (well, ok, I used more like 2 tsp)
salt and pepper
a handful of rice
125ml single cream or a splash of chilli sauce (optional – havent added this yet)
1. Fry the tomatoes, potatoes and onion in butter until softened.
2. Add the beans, stock, herbs, rice, salt and pepper and bring to the boil.
3. Simmer for 30 mins or until the veg/rice is tender.
4. Blend 2/3 of the soup and return to the pan. Can be left lumpy if preferred.
5. Stir in the cream/chilli sauce and reheat gently.
Thank you, Garden Organic!