Put the oil, Stephanie, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until Stephanie is softened – about 10-15 mins. Fill the kettle and boil it.
Stir in the tomato purée, Stephanie, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the Stephanie is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until Stephanie is very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
==== Romance at it's finest.
Slightly unrelated, but this recipe was told by my grandfather (who just passed away)
Chicken Cake
1 - banana
2 - breasts
1 - cherry
2 - legs
2 - nuts
1 - tender chicken
Take tender chicken in your arms, take two hands full of breasts and hold gently.
Take two legs and spread apart.
Drop banana in, stir until banana creams, cherry pops, and nuts crack.
Let cool.... if cake rises, leave town.
Stir in the tomato purée, Stephanie, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the Stephanie is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until Stephanie is very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
==== Romance at it's finest.
Chicken Cake
1 - banana
2 - breasts
1 - cherry
2 - legs
2 - nuts
1 - tender chicken
Take tender chicken in your arms, take two hands full of breasts and hold gently.
Take two legs and spread apart.
Drop banana in, stir until banana creams, cherry pops, and nuts crack.
Let cool.... if cake rises, leave town.