Whilst this easy consommé type tomato soup recipe is French, it takes its name from the inclusion of sherry. It is a light, delicate soup and the arrowroot is included to soak up the butter, rather than to thicken. It needs to be well seasoned.
- 30g butter
- 1 medium onion, finely chopped
- Garlic to taste, finely chopped
- 1.2 litres vegetable stock
- 2 x 400g tinned tomatoes
- 1 bouquet garni, made of parsley, thyme, a bay leaf and a strip of lemon rind
- 6 black peppercorns
- 150ml dry sherry
- 1 tablespoon arrowroot, slaked with 2 tablespoons water
- A squeeze of lemon juice
- Salt, to taste
- 125ml single cream
- 1 tablespoon chives, snipped or parsley, chopped
- Melt the butter in a pan and slowly cook the onions and garlic until soft.
- Add the stock, tomatoes, bouquet garni and peppercorns.
- Stir until boiling, crushing the tomatoes with a wooden spoon.
- Cover and simmer for 40 minutes.
- Pass the soup through a sieve and return to a rinsed out pan.
- In a small pan, boil the sherry until reduced by half and add to the soup.
- Add the slaked arrowroot, bring to the boil, add the lemon juice and salt to taste.
- Serve in bowls, with a swirl of cream and sprinkled chives.
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