Tomato and Pimento Soup

Ingredients

 * 50 g (2 oz) butter
 * 1 onion, finely chopped
 * 2 cloves garlic, crashed
 * 400 g (14 oz) can pimientos, drained, rinsed and chopped
 * 230 g (8 oz) can chopped tomatoes
 * 600 ml (1 pint) chicken stock, salt and pepper to taste
 * 2 tablespoons snipped chives Croutons
 * 2 slices white bread, crusts removed
 * 2 tablespoons oil

Directions

 * 1) Melt half the butter in a pan. Add the onion and 1 garlic and cook until soft.
 * 2) Add the pimientos and tomatoes, cover and cook gently for 10 minutes.
 * 3) Add the wine, cook for 5 minutes, then add the stock and cook for 5 minutes.
 * 4) Transfer to a food processor or blender and puree until smooth. Return the soup to the pan, season and heat through.
 * 5) To make the crotons, cut the bread into small cubes. Heat the remaining butter and the oil in a frying pan, then fry the bread cubes until golden. Drain on kitchen paper.
 * 6) Transfer the soup to individual bowls and garnish with the chives and crotons to serve.