John Myers
Ingredients for 4 servings:
- 1 kg tomato(s), ripe, juicy red
- 250 ml white wine (Palatinate Riesling – semi-dry)
- 1 large onion(s)
- 150 g butter, ice-cold
- 10 leaves of fresh basil
- ½ liter Cremefine for cooking
- ½ liter chicken broth
- 3 tbsp sugar
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Palatinate tomato soup (Paradeiser comes from the Austrian vocabulary)
Finely chop the onion and sauté in about 20g of butter until translucent. Briefly blanch the tomatoes, peel off the skins, quarter the tomatoes, and add to the onions. Bring to a boil and deglaze with the wine. Simmer until almost all the liquid has evaporated, then strain through a fine sieve. Add the stock and Cremefine and simmer for a few minutes. Season with salt and pepper. Stir the remaining ice-cold butter in small pieces into the simmering soup. This will create a velvety consistency. Finally, stir in the finely sliced basil. A truly Palatinate starter soup!
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