The taste of... The Dordogne

Tomato and garlic soup

INGREDIENTS:

3 TBS of olive oil

2 onions - chopped

6 cloves of garlic - thinly sliced

2 TBS flour

1 lb fresh tomatoes - peeled, seeded, and chopped

1 quart water

bouquet garni

2 oz angel hair pasta - broken in half

pinch of cayenne

PREPARATION:

Heat the fat - add the onions and garlic, together with a little salt and pepper.
Press a length of kitchen foil on top, and cook until the onions are soft (but not brown). This should take 10-15 minutes.

Stir in the flour and tomatoes; cook for 2 minutes.

Add the water, bouquet garni, salt and pepper, and simmer for 25 minutes. (Add more water if required.)

Add the pasta and cook for another 3-5 minutes.

Pour into bowls, season with cayenne, salt and pepper and serve hot.

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