Tomato soup

Instructions

Soup

1. Finely chop the fennel and onion. Sauté in the butter in a large pan.
2. Optional: add the fennel seeds here
3. When sweaty, add the tomatoes and simmer over a medium heat for 45 minutes to 1 hour, stirring occasionally. The soup should still be too thick at this point. Add more water at the end as required.
4. Season the soup with salt and pepper. Dilute with more water as required and finely chop in a blender.
5. Optionally, pass through a sieve before serving.
6. Drizzle with ChilliOil and serve.

Chilli Oil

1. Add olive oil with chilli flakes and a crushed garlic clove into a pan.
2. Leave to infuse on a low heat for approx. 30 minutes on the lowest setting.