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Crema Di Pomodoro
The Silver Spoon, Phaidon Press

Serves 4

• 2 tablespoons butter
• 1 onion, thinly sliced
• 2 1/4 pounds plum tomatoes, peeled, seeded and sliced
• 2 potatoes, diced
• scant 1/2 cup heavy cream
• salt and pepper
• Parmesan cheese, freshly grated, to serve
• croutons, to serve

Melt the butter in a pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened.

Add the tomatoes and cook for 15 minutes.

Season with salt and pepper to taste, pour in 3 cups water, add the potatoes and bring to a boil.

Lower the heat and simmer for 1 hour.

Transfer to a food processor and process to a puree, then pour into a pan.

Reheat, then stir in the cream.

Pour into a soup tureen and serve with Parmesan and croutons.


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