FEVER SOUP

Red onion soup made with brodo [stock] is an old Italian cure for colds and flu and when I was feeling poorly last week I knew that onion soup was just what I needed. I didn't have any red onions and lacked the energy to go and get some but I did have some white ones. I also wasn't really in a brodo frame of mind, so I decided to concoct my own onion soup using passata. [I like the rustica type that is a bit thicker]. Here's what I did:

For 1 - 2 people thinly slice 6 medium white onions and chop 2 cloves garlic, then soften them very slowly, in a heavy pan, in 55 gr butter and 1 tablesp olive oil.  This will take about 15 mins.

Now, what's this lovely stuff?

It's coarse seasalt flavoured with lemon zest and mint and I found it in Catania at Christmas. I've been dying to use it so in some went!  You can of course just add normal seasalt, some grated lemon zest and chopped herbs of your choice. Add a good grinding of mixed peppercorns, too.

Now add 680 gr passata or homemade tomato sauce. Simmer, stirring, for about 20 mins.

To serve the soup you can put buttered toast in the bottom of the bowl if you like, but I just added some small squares of ordinary bread as it reminds me of the soups I ate as a child. Don't we all need to think of being cossetted when we're unwell?

I felt heaps better the next day. It could have been the medication the doctor gave me but I'm convinced it was the soup!