Cream of Tomato Soup (Zuppa Di Pomodoro)

Ingredients:

Serves 4

• 2 and 1/4 lbs (1 kg) plum tomatoes, peeled, seeded and sliced

• 2 potatoes, diced

• 1 onion, thinly sliced

• 1 oz (25 grams) butter

• 3 and 1/2 fl oz (100 ml) double cream

• Salt and pepper

• Parmigiano cheese, freshly grated, to serve

• Croutons, to serve (optional)

Directions:

1. Melt the butter in a saucepan.

2. Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes until softened.

3. Add the tomatoes and cook for another 15 minutes.

4. Season with salt and pepper to taste.

5. Pour in 1 and 1/4 pints (750 ml) water.

6. Add the potatoes and bring to a boil.

7. Lower the heat and simmer for about 1 hour.

8. Transfer to a food processor and process to a puree.

9. Pour into a saucepan.

10. Reheat.

11. Stir in the cream.

12. Pour into a soup tureen and serve with Parmigiano cheese and croutons.