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Herbed Tomato Soup  


- 2 tbsp. butter
- 2 tbsp. olive oil
- 1 onion, thinly sliced
- 1 garlic clove, crushed
- 450 g. tomatoes, quartered
- 150 g. tomato paste
- 600 ml chicken stock
- 2 tbsp. fresh coriander leaves. finely chopped
- 2 tbsp. fresh mint leaves, finely chopped

-coriander and mint, to garnish

1. Melt butter and oil in large heavy based saucepan. Add onions and garlic, sauté for about 5 minutes or until onion is tender, but not brown.  
2. Add tomatoes and tomato paste. Mash tomatoes slightly with a wooden spoon. Add chicken stock and bring to boil. Reduce heat, cover and simmer for 10-12 minutes. cool slightly.
3. Place the tomato mixture in a blender, in batches and blend until smooth, then pass through a sieve into a saucepan.
4. Season with salt and pepper. Add chopped mint and coriander. Bring to boil, pour into soup bowls.
Garnish with coriander and mint.
Serve: 6