Prepare and enjoy this tomato soup take us back with memories to our trip to Ireland a few year ago 🙂 .
We were on the windy cliffs of Dun Aonghasa, the most famous of the prehistoric stone forts of the Aran Islands, County Galway. After a morning spent in the company of hospitable Irish weather, we could not ask for more 😉 .
It was served quite hot with a fragrant beer brown bread, coated with abundant of butter slightly salty. After all that walking on rocky paths, we just deserved it! 🙂
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Vellutata di pomodoro
- 800 g of tomato sauce
- 1 onion
- 1 shallot
- 1 carrot
- 1 potato
- 1 liter of vegetable broth
- 200 ml cream or milk
Finely chop onion, shallots and carrot and saute in a pan for a few minutes.
Add the potato cut, tomatoes, broth and spices.
Simmer 25 minutes, then mix with the immersion blender, until you'll reach a creamy consistency.
Add the cream, return to a boil and, if necessary, adjust salt.