Tomato Soup With A Kick!
With the pressure firmly on, it was my turn to step up to the (hot)plate and deliver a bowl of super soup. Although I fancy myself as a bit of a budding Jamie Oliver in the kitchen, I have only ever made two big pans of soup before; one was the test run for this dish, and the other was the dish itself.
The competition this week has been fierce; John Torode and Gregg Wallace (by the way, what exactly is an ‘ingredient expert’? Isn’t he just a freeloading greengrocer?) would have been salivating like Bloodhounds at the earlier offerings. I couldn’t let the week simply dissipate with an uninspired offering, and the bar had been set extremely high. A touch of the jitters had set in at this point.
So to the soup. I decided to whip up a Spicy Tomato concoction – but with a twist. Now, this isn’t the kind of twist that was popularized in the Christmas special of The Royal Family where Dave and Denise lumped a knob of Stork into mashed carrots, it was a touch more adventurous than that.
First I got the carrots, onions, red peppers and garlic and chopped them finely. I lashed them into a pan of hot olive oil, where they were left to soften. Next I had to don a pair of gloves used only by employees at Sellafield, as the chills were brought out and finely diced and added to the pot. Seasoning was added at this stage, a pinch of salt & pepper and some organic spices (basil and thyme).
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