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Sowerby Soup
A recipe from Yorkshire.
Ingredients
| 500 g | tomatoes, peeled and thinly diced |
| 800 g | onions, chopped |
| 2 l | water |
| 1 tbsp | oatmeal |
| salt and freshly ground black pepper | |
| 50 g | butter |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: medium / Calories per portion: n/a
In a large saucepan, melt the butter. Add the onions and sauté until lucent. Stir in the tomatoes and cook stirring for 8-10 minutes. Stir in half of the water and bring to a boil. Reduce the heat and cook for 20-25 minutes. Purée the soup.
Bring the remaining water with the oatmeal to a boil. Reduce the heat and simmer for 8-12 minutes until thickened. Pour this to the tomato soup and stir until well combined. Season to taste with salt and pepper. Cover and cook over low heat for some more minutes. Check seasoning and correct if necessary.
Bring the remaining water with the oatmeal to a boil. Reduce the heat and simmer for 8-12 minutes until thickened. Pour this to the tomato soup and stir until well combined. Season to taste with salt and pepper. Cover and cook over low heat for some more minutes. Check seasoning and correct if necessary.
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