John Myers
Tomato – Egg – Soup
The perfect tomato – egg – soup recipe with a picture and simple step-by-step instructions.
- 500 ml Tomatoes happened
- 200 ml Vegetable stock
- 3 piece Tomatoes, about 150 gr.
- 4 piece Shallots
- 1 Bit Garlic
- 1 Bit Ginger
- 1 piece Chilli pepper
- 1 piece Tomato paste
- 1 piece Sunflower oil
- 1 piece Sugar
- Salt
- Black pepper from the mill
- 2 piece Spring onion
- 2 piece Finely chopped coriander
- 2 piece Eggs
- 2 piece Lime juice
- 2 piece Sour cream
- Tomato flakes
- Peel and finely dice the shallots. Remove the seeds and the partitions from the chilli and cut into small pieces. Peel the tomatoes, remove the stalks and seeds and cut into small pieces. Peel the ginger and the garlic and cut into small pieces. Pluck a few coriander leaves and cut into small pieces. Cut the spring onion into fine rolls.
- Heat the oil and sweat the shallots together with the garlic, ginger and chilli well. Add the tomato cubes and tomato paste, sprinkle with a little sugar and let everything roast a little. Then deglaze with the tomatoes and vegetable stock, add a little salt & pepper and simmer gently for a good 10 minutes.
- In the meantime, beat the eggs in a cup and lightly crack them with a fork.
- Now let the egg mixture flow into the soup in a thin stream, but slowly create a vortex in one direction with the fork, this creates thin threads … when the egg mixture is in the soup, simmer for another minute leave, then pull from the heat, now fold in the spring onion and coriander leaves and let rest a little.
- Put the finished soup in a soup cup, add a small dollop of sour cream and sprinkle with the tomato flakes, add the lime separately so that everyone can season their own taste and now ….. enjoy your meal …..
- The soup can also be rounded off with lime juice, depending on your taste with soy sauce or with an Asian fish sauce.
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