Tomato Basil and Gin Soup
Raglan Road Irish Pub and Restaurant at Disney Springs
SERVES 4-6
INGREDIENTS
2 1/2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 1/4 pounds ripe plum tomatoes, halved
2 fluid ounces (1/4 cup) gin
3 cups kitchen garden vegetable stock (see below) or water
pinch light muscovado sugar (optional)
1 cup cream
salt and freshly ground black pepper
creme fraiche and snipped fresh basil or chives to garnish
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METHOD
Heat the olive oil in a large pan over medium-high heat.
Add the onion and garlic and saute for a few minutes until golden.
Add the tomatoes and continued to saute for another five minutes or so
until well heated through and just beginning to break down.
Pour the gin into the pan and allow to reduce by half, stirring occasionally.
Stir in the vegetable stock or water and allow to reduce by half again.
Blitz with a hand blender to a smooth puree.
Season to taste and add the sugar if you think the soup needs it.
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TO SERVE
Add the cream to the soup and allowed to warm through.
Season to taste and ladle into warmed serving bowls.
Garnish each bowl with a small dollop of creme fraiche
and a sprinkling of basil or chives.
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Garden Vegetable Stock
INGREDIENTS
3 onions, roughly chopped
1 leek, roughly chopped
2 celery sticks, roughly chopped
6 carrots, roughly chopped
1/2 head garlic, unpeeled
1/4 teaspoon white peppercorns
1/4 teaspoon pink peppercorns
1 small bay leaf
1 fresh sprig each of basil, coriander, thyme, parsley,
chervil and tarragon, tied together with a string
1 scant cup white wine
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METHOD
Place the onions, leeks, celery, carrots and garlic in a stock pot or large pan.
Add the peppercorns and herbs.
Pour in 2 quarts plus 1 cup of water and bring to the boil.
Reduce the heat and simmer for 10 minutes.
Remove from the heat and stir in the wine,
then push the herbs right down into the liquid.
Set aside to cool completely.
When a stock is cold, transfer to a large jug or bowl.
Cover with saran wrap and chill for 24 hours.
The next day, strain the stock through a muslin-lined colander
into a clean jug or bowl, discarding the vegetables, peppercorns and herbs.
Cover with saran and place in the fridge.
Use within three days or freeze into 2 1/4 cups sealable plastic containers
and use within a month.
Cooks Note: always cut the garlic heads across the "equator".
This gives you solely the sweet garlic flavors and not the harsh garlic oil.