Your Recipe

Recipe Instructions:

Ingredients
1 large onion, diced
1 carrot, finely chopped
1 stick celery, finely chopped
50g butter
thyme, 3 sprigs
2 bay leaves
500g very ripe plum or vine tomatoes, roughly chopped
850ml chicken stock
8 tbsp crème fraîche
basil, a few leaves

Method
STEP 1
Cook the onion, carrot and celery in the butter for 10-15 minutes until really soft. Add the herbs and cook for a minute then tip in the tomatoes and chicken stock. Simmer for 30 minutes, fish out the herbs, add 4 tbsp of the crème fraîche then use a stick blender or food processor to whizz until completely smooth.

STEP 2
Season then ladle into bowls, adding another spoon of crème fraîche and a couple of basil leaves to each.