This refreshing Spring Onion and Tomato Soup is flavoured with herbs and sour cream and tastes delicious. Serve as a warming first course with hot croutons.
1 oz. butter
2 medium-sized potatoes, peeled and chopped
4 large tomatoes, chopped
1 tablespoon flour
1 ½ pints chicken stock
14 spring onions , trimmed and chopped
1 teaspoon dried thyme
2 teaspoon dried tarragon
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
8 fl. oz. sour cream
In a medium-sized, heavy-based sauce-pan, melt the butter over moderate heat. When the foam subsides, add the potatoes and fry, stirring occasionally, FOR 8 TO 10 minutes or until they are golden brown. Stir in the tomatoes and fry for a further
2 minutes. Sprinkle over .the flour and stir well to mix. Gradually add the chicken stock, stirring constantly and being careful to avoid lumps. Increase the heat to high and bring the stock to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 15 minutes or until the potatoes are very tender.
Remove the pan from the heat. Pour the soup through a fine wire strainer held over a large mixing bowl. Using the back of a wooden spoon, rub the vegetables through the strainer. Discard the contents of the strainer.
Pour the soup back into the saucepan. Stir in the spring onions , thyme, tarragon, paprika, salt and pepper. Cover the pan and set it over moderately low heat. Cook the soup, stirring occa-sionally, for 15 minutes. Stir in the sour cream and cook, stirring constantly, for a further 5 minutes.
Remove the pan from the heat. Pour the soup into a large, warmed soup tureen or individual soup bowls and serve immediately.