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Zuppa alla Margherita – From Father Doug Robbins

The soupZuppa alla Margherita

Serves 6

You will need to make three soups, one red, one white and one green. My choice was:

Tomato, Parsnip and Pea.

Tomato Soup


25 gms butter

30 ml olive oil

125 gm onion chopped

750 gms tomatoes skinned and chopped or use tinned tomatoes

10 gms basil coarsely chopped

500 ml chicken or vegetable stock

salt and freshly ground black pepper to taste

Gently fry the onion in the melted butter and olive oil to soften for about 15 minutes. Add the tomatoes, basil and stock and cook for 15 minutes. Liquidize or blend and pass the soup through a sieve.

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