Step 1: Ingredients
1 Tbsp Oil
2 cloves Garlic
2 Red Onions
4 Cups Chicken Stock (for best results, and low sodium, use homemade)
Salt and Pepper
You will also need:
- Blending device
Step 2: Skin and Seed Tomatoes
Prepare boiling water and ice bath. Place tomatoes in boiling water for around 30 seconds then transfer immediately to ice water until cool.
Cut tomatoes into wedges. The skin should slip right off, then cut out and discard the seeds.
Step 3: Roast Peppers
Transfer to a bowl and cover with aluminum foil until cool enough to handle.
Remove skins and roughly chop.
Step 5: Begin to Cook
Add tomatoes and cook until very soft (5 minutes).
Step 6: Blend
Step 7: Finish
When heated through, serve with fresh cracked black pepper and toast.
Step 8: Homemade Stock (op)
Get a large pot (8 quarts) and fill it with:
As many as you've got/will fit chicken bones. Raw or cooked.
20% as much vegetables as bones. Typically 2 parts onion, 1 part carrot, 1 part celery.
Herbs such as bay, thyme, and pepper corns.
Cover with cold water, and bring to a simmer (do not boil). Simmer 1-3 hours.
Strain first through a colander to catch bones, then through a sieve to catch smaller bits.
Cool in the fridge and remove layer of fat which solidifies on top.