Shallots are like little onions but my experience with them is that they are more delicate, they require less heat at a slower rate in oil to extract the best flavour.
Ingredients
2 shallots, sliced into rings
3 sprigs of spring onion
A handful of chopped Continental Parsley
12 whole ripe tomatoes
One teaspoon Massel powdered chicken stock
Murray River Pink Salt
Freshly ground or cracked pepper
Two tablespoons of Leggo’s Tomato paste.
Fill the kettle and set it to boil.
Slice your shallots into rings and gently fry them in olive oil in a soup pot. Flip them after a couple of minutes. Cut your tomatoes in half and squeeze out the inside pulp and seeds. We will only use the outer of the tomato. Toss all your tomatoes into the pot.
Chop your spring onion into little pieces alongside the parsley and chuck them in the pot.
Place the teaspoon of Massel chicken stock into the pot and add two cups of boiling water from the kettle. Add the Leggo’s tomato paste and the add salt and pepper to taste.
Cover and bring to the boil. Once boiled turn down to the lowest possible setting and simmer, covered, for about 45 mins to one hour. Stir the base very ten minutes or so to ensure nothing sticks.
Add or reduce the amount of water you use to make this soup thicker or thinner.
Garnish with fresh Continental parsley to serve.
Serve with thick crusty bread.
