The simplest creamy tomato soup with Tuscan stracchino sausage rolls.

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We’ve noticed a big change in the weather here the last few days. It’s much cooler although when the sun is shining it’s still like a nice warm summers day. So with the cooler weather coming and Autumn on it’s way it got us in the mood for some soup although I’m not a big soup fan to be honest. I enjoy it when I’m eating it and on a very rare occasion I’ll get a little hankering for it but it’s not something I get excited about. Tuscan sausages and tangy stracchino cheese on the other hand, certainly does. So why not have them both? Stracchino is a slightly thicker cream cheese, it has a lovely tang to it almost like goats cheese does minus the goatiness ( if you know what I mean ). If you can’t find stracchino then a mild, runny goats cheese or strong cream cheese would work well. Also when I buy normal sausages here they are already seasoned with lots of salt, pepper and fennel seeds so there is no need what so ever for me to add any but feel free to add what ever seasoning works for you.

For the soup:
2x 400g tinned chopped tomatoes
400ml chicken stock
200g thick cream
Basil, handful plus extra to garnish
Salt and pepper, to season

For the sausage rolls: ( makes 4 large )
1 packet ready rolled puff pastry
2 large sausages
100g stracchino
1 egg beaten, in a bowl with a splash of milk

Preheat the oven to 200 degrees C and line a baking tray with baking paper.
First of all take the sausages out of their skins and place in a bowl. Add the stracchino cheese and mix together until thoroughly combined. Now using your hands mould the sausage mixture back into a sausage shape and place in the centre of your ready rolled puff pastry, joining them together bit by bit until it looks as if there is a long sausage in the centre of your pastry. Brush one side of your pastry with beaten egg and fold your pastry over tucking the pastry into the sausage slightly with your fingers. Now brush the egg all over your pastry until completely covered. Using a fork seal the edges by pressing the fork into your pastry all along the edge. Cut your sausage rolls into your desired size and trim away any excess pastry off the edge. I cut ours in half and then in quarters. Transfer to your baking try and make a couple little cuts on the top of your sausage rolls to let the steam out. Place your sausage rolls in the oven for 20 minutes until golden. Meanwhile you can make the soup, in a large pot under a high heat add the tinned tomatoes along with the stock and bring to boil then simmer for 10 minutes. Turn the heat down low and add your cream, in Italy they use long life thick cream and there is no such thing as double cream here so that is what I use. You can use what ever cream you prefer. Now add a little handful of basil and using a hand blender blitz until smooth. Add salt and pepper to season. Check your sausage rolls are nice and golden and serve.

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