VINE TOMATO AND CELERIAC SOUP WITH BLACK OLIVE CROUTES

Serves 4

A great gutsy winter soup, just perfect for this time of year!

Ingredients:

●● Two tablespoons olive oil

●● Two cloves garlic

●● Two large onions – chopped

●● 200ml red wine

●● One tablespoon tomato purée

●● One small celeriac – peeled and diced

●● 900g vine tomatoes

●● 850ml chicken stock

●● Sprigs of thyme

●● Sprigs of rosemary

For the Black Olive Croutes

●● Four tablespoons black olives - pitted

●● One clove garlic

●● 150g grated Parmesan cheese

●● Two tablespoons olive oil

To Serve:

Toasted baguette bread Parmesan flakes

METHOD:

1. In a large saucepan heat the olive oil, add the garlic and onions and sauté briefly, add the red wine and reduce by half, then add the tomato purée, celeriac and tomatoes and stir.

2. Add the chicken stock, thyme and rosemary and bring to a simmer – leave for about 30 minutes.

3. Blend in a liquidiser, pass through a sieve and season to taste.

4. For the black olive croutes – blend together the olives, garlic, Parmesan cheese and olive oil to a paste, season then refrigerate until needed.

5. When ready to serve, reheat the soup – pour into bowls. Smear the black olive paste over the toasted baguette and place on top, finishing with Parmesan flakes.