John Myers
Yellow Tomato Soup with Fried Basil
The perfect yellow tomato soup with fried basil recipe with a picture and simple step-by-step instructions.
- 500 g Yellow tomatoes
- 2 Fresh onions
- 4 little toes Fresh garlic
- Olive oil with basil
- 0,38 liter Vegetable broth
- Salt, wild garlic salt
- Colorful pepper from the mill
- Piripiri – chilli flakes
- Fresh thyme
- 1,5 teaspoon Tomato paste
- Edible flowers
- Basil leaves
- Oil for deep-frying
- Peel the onions and garlic and cut into small cubes. Put in a saucepan and fry both in olive oil. Wash and cut the tomatoes into pieces and add to the onions. After a few minutes, deglaze with the vegetable stock and add the spices. Simmer on low temperature for about 20 minutes.
- Stir in the tomato paste and finely puree the soup. Then pass through a sieve so that there are no more pips and shells in the soup. Season the soup again to taste.
- For the decoration in the soup, heat some oil in a deep pan to 180 ° C. Pluck the basil leaves from the stems and fry them briefly in hot oil. But beware!!! something splashes. Remove the leaves from the oil with a slotted spoon and drain on paper towels.
- Arrange the yellow tomato soup on plates and garnish with the baked / deep-fried basil and edible flowers.
- I dried the residue from the pureed soup from the sieve in the oven, then finely ground it. This is then again a fine condiment for the next soup.
Facebook Comments