Ingredients
2 cloves | Garlic |
2 | Onions |
1 kg | Tomato (Main) |
50 g | Butter |
4 cups | Chicken stock |
2 | Potatoes |
1 tsp | Dried basil |
½ tsp | Iodised salt |
1 to taste | Ground black pepper |
2 Tbsp | Tomato paste |
1 tsp | Sugar |
1 | Courgette |
1 handful | Basil leaves |
Pesto Sables
2 | Sweet pastry sheet |
¼ cup | Basil pesto |
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- Peel onions and chop finely. Crush garlic, peel and chop finely. Place tomatoes in a large bowl. Pour over boiling water and leave for 10 minutes. Drain. Peel off skins.
- Cut tomatoes in half and chop roughly. Heat butter in a saucepan. Add onion and garlic and cook for one to two minutes, stirring often. Add chicken stock and slowly bring to the boil.
- Peel potatoes and cut into cubes. Add to tomato mixture with basil, salt, pepper, tomato paste and sugar. Simmer until vegetables are cooked. Mash soup with a potato masher. Wash courgette. Peel long thin shards from courgettes and cut each shard into thin spaghetti-like slices.
- Serve soup with courgette, basil leaves and pesto sables.
To prepare pesto sables
- Spread each pastry sheet with two tablespoons pesto and roll up as for a sponge roll. Cut on the diagonal into 2cm-thick slices.
- Place on a baking paper-lined baking tray. Bake at 180 degrees C for 15 minutes or until golden and cooked.