Consumé de Cahersiveen
5 or 6 cherry tomatoes - whole
3 garlic cloves - left whole
1 stick of celery - thinly sliced
1/2 carrot - cooked whole or halved
4 baby new potatoes
1 green onion - thinly sliced
a drop of olive oil
a sprinkling of oregano
a few fresh mint leaves
a pinch of salt
Coat the cherry tomatoes and whole garlic cloves in a little olive oil. Put them in a pot on low heat and cook until they have split and have oozed a nice bit of their water.
Cook the carrot in a one cup of water until soft.
Cook the baby new potatoes in a cup of water.
Mix together the tomato and garlic water, the carrot and potato water.
Add the thinly sliced celery and bring to the boil and simmer.
Slice the carrot and potato thinly and add to the water
Add one cup of water ... you want a nice wet broth.
Add the green onion and a little salt. taste to see if it needs more.
Chop the mint and include them in the soup
Serve with a big hunk of good Italian bread.
NOTE - to make this more a hearty soup add half a 400g can of cannellini beans - drained and rinsed, approx 1/2 cup. Warm them in the soup for a few minutes before serving.