On an island where beef is expensive, a little has to go a long way.
1 1/2 hours
250 g / 8 oz shin of beef
25 g / 1 oz butter
1 Spanish onion, finely chopped
1 garlic clove, finely chopped
500 g / 1 lb tomatoes, peeled, seeded and coarsely chopped
1.1 L / 2 pt Classic brown beef stock
1.5 ml / 1/4 tsp dried basil
salt and freshly ground black pepper
45 ml / 3 tbs long grain rice
1- With a sharp knife, cut the shin of beef into 15 mm / 1/2 in cubes, discarding the gristle.
2- In a large saucepan, melt the butter and brown the beef cubes for 2-3 minutes on each side. Remove with a slotted spoon to a heated plate and keep warm.
3- Add the finely chopped onion to the saucepan and cook for 5 minutes until lightly coloured, stirring occasionally with a wooden spoon. Add the finely chopped garlic and coarsely chopped tomatoes and simmer gently, stirring continuously, for 7-10 minutes until the tomatoes are reduced to a puree.
4- Add the beef stock and dried basil to the pan and return the beef. Season with salt and freshly ground black pepper to taste. Bring to the boil, cover and simmer gently for 45 minutes.
5- Sprinkle the rice into the soup and cook for a further 15 minutes, or until the rice is tender. Serve immediately.
- This soup depends for its flavour on the rich ripeness of the fleshy Italian-style tomatoes. If really tasty tomatoes are not in season, use canned tomatoes.
This Corsican tomato soup in healthy and full of energy enjoy it.
photo credit goes to = www.jcookingodyssey.com