Roast Tomato, Prawn and Lemon Thyme Soup

Recipe from Chef Pieter de Jager of Leopard’s Leap.


Recipe from Chef Pieter de Jager of Leopard’s Leap.

Serves 4 as a starter.

Ingredients
• 4 tablespoons (60ml) Morgenster extra virgin olive oil
• 10 very ripe red tomatoes
• 10 sprigs lemon thyme
• 1 medium brown onion, chopped
• 4 cloves garlic, chopped
• 1 carrot, grated
• 1 cup dry white wine
• 1 cup (250ml) chicken/vegetable stock
• 4 bayleaves
• 2 tablespoons (30ml) sugar
• ½ cup (125ml) cream (optional)
• 20 g butter (optional)
• salt and freshly ground black pepper
• squeeze of lemon juice
• 16 prawns, de-veined and cooked in butter and paprika

To serve
A buttered bruschetta per serving.
Morgenster lemon enhanced extra virgin olive oil.
Morgenster White 2014 (or if you are lucky enough to have stored some – the 2012 is drinking incredibly well right now).

Method
Preheat the oven to 220 °C.
Cut the tomatoes in quarters and place in an oven roasting tray.Drizzle with half the olive oil, season with salt and pepper and pick half the thyme and sprinkle over the tomatoes.Roast the tomatoes for 15 to 20 minutes or until charred in appearance.
Heat a heavy-bottom sauce-pot on moderate heat.
Add the remaining olive oil, followed by the onions, garlic and carrot.
Allow to sweat for 3 to 5 minutes, then add the wine and bay-leaves and cook for a further 5 minutes or until the wine has reduced by three-quarters.
Add the full content of the roasted tomatoes (including the juice of the tomatoes in the tray) to the pot.
Add the chicken/vegetable stock and bring to the boil.
Simmer the soup for 5 minutes, then season with salt, pepper and sugar.
Blend the soup, using a food processor or a hand-blender.
Once the soup is blended to a fine consistency, place it over a clean pot and sieve through a very fine sieve to remove any excess tomato skins and seeds.
Heat the butter in a pan with the paprika and cook the prawns.
Serve the soup warm with the prawns, thyme and drizzled Morgenster lemon enhanced extra virgin olive oil, a buttered bruschetta on the side and a glass of Morgenster White 2014.


Morgenster Estate
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