INGREDIENTS
60 ml Clover Mooi River butter
1 onion, chopped
1 clove garlic, crushed
2 celery stalks, sliced
10 ripe tomatoes, chopped
500 ml chicken stock or vegetable stock
20 ml fresh basil, chopped
10 ml fresh flat-leaf parsley, chopped
15 ml sugar, or to taste
salt and freshly ground black pepper to taste
250 ml Clover fresh cream
To serve:
Clover sour cream
Melba toast or crusty Italian bread
Method
Heat the butter in a heavy-based saucepan.
Add the onion, garlic and celery.
Sauté until onion is translucent.
Add the tomatoes and cook for 3 minutes. Add the stock, basil and parsley.
Bring to the boil, cover, reduce heat and allow to simmer for 30 minutes or until tomatoes are completely soft.
Add the sugar.
Remove from heat and add seasoning.
Transfer to a food processor and process until smooth.
Stir in the cream.
Garnish with fresh basil and serve with a dollop of sour cream and bread.
CLOVER INGREDIENTS USED IN THIS RECIPE