A recipe from Finland

I've got lots of news of my recent travels around the country and a new pudding recipe, but you will have to wait for those, because I really had to share this recipe with you from one of our fans in Finland!

Tomato and goat's cheese soup
1 red onion (chopped)
olive oil
2 cloves of garlic
2 carrots (diced)
1 kg crushed tomatoes
3 vegetable stock cubes
1 litre water
2 teaspoonful grounded black pepper
1 teaspoonful brown (wholecane) sugar
1 pot fresh basil
50-100 millilitre (low-fat) cream
200 g chèvre (goat cheese)
(salt)

Place the cast iron bowl over a medium heat and cook the onions in hot olive oil until soft and slightly brown. Stir in diced carrots and (crushed & minced or squeezed) garlic and cook few minutes more. Dissolve stock cubes into boiling water. Add crushed tomatoes and vegetable stock with chopped basil leaves. Season with pepper and sugar. Place the bowl on the slow cooker heater base and simmer on KEEP WARM for 8-10 hours. Add cream and sliced cheese. Simmer in HIGH for few minutes until cheese is melted.

The portion is just right for the cast iron slow cooker bowl and the soup - it tasted divine!
Many thanks to Ritva for sending this to us.

www.netherton-foundry.co.uk