Tamatie & Knoffel Sop (Tomato & Garlic Soup)
Tamatie en Knoffel Sop
The deep red colour, the gentle steam, the way the garlic softened into the tomatoes until everything tasted round and full. It was the sort of soup that made people slow down for a moment, dipping bread into the bowl long after they'd finished the last spoonful.
Ingredients
- 1 kg tomatoes, chopped
- 50 g garlic, chopped
- 100 g cornflour
- 100 ml cream
- 100 g small pasta shapes
- Salt & pepper to taste
Method
- Cook the pasta separately until al dente; drain and set aside.
- Simmer tomatoes and garlic until soft, then purée until smooth.
- Mix the cornflour with a little cold liquid to make a slurry, then stir into the puréed tomato to thicken.
- Stir in the cream and cooked pasta.
- Heat through, season to taste and serve with freshly baked bread.