Every time I cook this soup the smell of fresh basil dances around the house stimulating our taste buds.
I serve it with cheese and basil pancakes if we fancy something different for a change.
It’s a very tasteful ”experience”.
FOR THE STOCK(if you decide to cook a fresh one)
2 free range chicken legs(leave out for vegetable stock)
1 onion (small)
celeriac,(cut 1/4 of medium sized)
1 stalk celery
2 medium carrots
3 dried bay leaves
6 black peppercorns
1 Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 1-2 hours.
2. Strain, put cooked carrots and chicken legs aside(you can use it in this recipe)
FOR THE SOUP:
2 litres stock(vegetable or chicken)
1 tin chopped tomatoes
1 jar tomato puree(310 g)
fresh basil, chopped
sea salt, freshly grounded
black pepper, freshly grounded
1.Bring stock to boil and add chopped tomatoes and tomato puree.Season well with basil,salt and pepper.
2. I always add cooked carrots(chopped) and chicken legs(also chopped) used for stock.
FOR THE PANCAKES WITH CHEESE AND BASIL FILLING: (for around 10-12 pancakes)
400 ml milk
160 g plain flour,sifted
40 g melted butter
1 medium free range egg
150 g edam cheese,medium grated
fresh basil, chopped
1 Sift the flour into a medium mixing bowl and add small quantities of the milk still whisk
2. Next add the egg and melted butter to the mixture.Keep whisking to get rid of all the lumps.
3. Get the pan really hot, then turn the heat down to medium and cook your pancakes.It should take only half a minute or so to cook,flip over with a palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
4. Prepare filling in the meantime.Grate the cheese and mix it with freshly chopped basil in a medium bowl.
5.Spead cheese and basil filling on each pancakes(allow them to cool first) and roll.Cut each roll into small squares and thread them onto the bamboo skewers.
It looks like it’s very complicated, time-consuming recipe but believe me it’s easy–peasy!