· 4 tablespoons sofrito mixture
· 2 tablespoons olive oil
· 1 bay leaf
· 400 g plum tomatoes
· 400 ml chicken stock
· ½ teaspoon salsa macha
· 1 tablespoon mascarpone or soft cheese
· Coriander leaves
· Crushed tortilla chips
Fry four tablespoons of sofrito mixture in two tablespoons of olive oil until soft. Add the bay leaf, plum tomatoes and 400 ml of chicken stock, then bring to a simmer. Cook for 30 minutes, then remove and discard the bay leaf and whizz with a hand blender. Season. To serve, put ½ teaspoon of salsa macha, one tablespoon of mascarpone or soft cheese and some coriander leaves into the base of four small bowls. Reheat the soup and pour it carefully into each bowl. Add a few more coriander leaves, some crushed tortilla chips and more salsa macha. Serve with more tortilla chips and some bread, if you like.
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