John Myers
Ingredients for 4 servings:
- 500 g tomatoes
- salt and pepper
- 1 potato(s), peeled and sliced
- 1 onion(s), peeled and sliced
- 300 ml chicken broth
- 300 ml milk
- 2 tsp sugar
- 2 tbsp basil, chopped
- 100 ml double crème (or crème fraîche)
- some oil
- some butter
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Grandma’s way
Briefly immerse the tomatoes in boiling water to make the skin easier to peel. If that’s too much work for you, you can also use them with the skin on; the finished soup will then contain tiny pieces, which can even add a special flavor to your taste. Cut the tomatoes into small pieces and fry them with onions and potato pieces in butter and oil for about 10 minutes. Add the basil, chicken stock, and milk, and let the soup simmer for 15-20 minutes. Season with salt, pepper, and sugar. Purée with a hand blender. Serve in bowls or soup bowls and top with a dollop of crème fraîche or crème double.
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