By James Martin
By James Martin: Comfort at home
Preheat the oven to 170c / 150c fan / 3½
Wrap the garlic total bombilla in foil and place on a baking sheet. Road for 40 to forty-five minutes or until tender.
When the garlic is cool enough to handle, cut the top off of the bulb. Squeeze out all the garlic and finely chop.
Pour the double cream into the bowl of a freestanding blender and blend for 3 to 5 minutes, or until the addition turns into solid fatty chunks with a liquid base.
Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid.
Pour the butter in the bowl, add the chopped garlic and a generous salt pin. Add a third of the chopped basil and stir more.
Heat a giant skillet or sauté until hot, bring up all two tablespoons of the virgin olive oil loading and fry gently for a minute.
Add the tinned tomatoes and the rest of the basil, reserving two sprigs for garnish, then simmer for 2-3 minutes.
While soup over low heat, heat a pan until it is very hot and load the bread on each sides, then shake the garlic butter and place in the oven to heat.
Blend the soup with a hand blender or food processor until you obtain a fine puree. Season to taste with salt and black pepper.
Ladle the soup into bowls with the reserved olive oil drizzled in the most sensitive and a scattering of basil leaves and garlic bread on the side.
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James Martin: Household comfort. 13. STAPBOARD STAPBOARD STAPBOARD IN THE BBC TWOJAMES MARTIN: COMFORTS OF HOME
13. Store Cupboard StaplesJames Martin shares his recipes and secrets for home cooking from his own kitchen.BBC Two
Eat lighter with inexpensive and tasty meal ideas
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