Bush Tomato Soup with Parmesan Crisps
Our Bush Tomato is sourced from First Nation People in Central Australia as the plant thrives in dry, arid environments. The native Aussie herb is described as having with a pungent aftertaste. It can be used to enhance the flavour of any tomato dish so why not start with a Bush Tomato Soup.
Difficulty
Easy
Prep Time
15 min
Total Time
30 min
Serving Size
1-2
Ingredients:
Soup
15ml olive oil
1 onion, slashed
1 clove garlic, squashed
2 teaspoons (10g) ground Bush Tomato
4 rashers smoked bacon, diced (avoid for vegans)
10 ripe tomatoes, chopped
5 teaspoons sugar
150g cup chicken or 250g vegetable stock for vegans
1 teaspoon (5g) Salt and
1 teaspoon (5g) newly ground Tasmanian Pepperberry
20g Natural yogurt, to serve
Chopped chives, to serve
Parmesan crisps
10ml Olive oil
80g ground parmesan
Pinch of ground Bush Tomato
Method:
1. Heat the oil in a saucepan and saute the onion and garlic until soft.
2. Add Bush Tomato, bacon, chopped tomato and sugar and stew for 30 minutes. Allow Tomatoes to break down.
3. To make the crisps, preheat the grill to high.
4. Line a prepared baking tray and splash with olive oil.
5. Separate the ground parmesan into eight piles on the tray.
6. Sprinkle a modest quantity of Bush Tomato over each heap, place under grill and cook until the parmesan melts and is slightly golden.
7. Take out from the grill and leave the crisps to cool.
8.Add the stock to the soup and bring to the boil. Season with salt and pepper. Using a hand-held blender, puree until the tomato skins are mixed into the liquid.
9. Serve hot soup into bowls and garnish with yogurt and chives.
10. Serve the parmesan crisps on the side.
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