Midnight tomato soup

Ingredients for 12 servings:

• 2 kg tomatoes
• 4 onions (vegetable onions)
• 5 garlic
• 6 tbsp olive oil
• 2 cans of tomatoes, peeled (800g)
• 3 stalk(s) leeks
• salt and pepper
• Oregano, shredded
• 6 pieces of bratwurst, fresh
• 1 bunch parsley, flat
• 1 cup of crème fraîche or sour cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the tomatoes, remove the stem ends, and roughly chop them. Peel the onions and garlic and roughly dice them. Heat the oil in a large pot. Sauté the diced onions and garlic. Add the chopped tomatoes. Add the tomatoes and the liquid from the cans, bring everything to a boil, and simmer over medium heat for about 15 minutes. In the meantime, trim the leeks, halve the stalks lengthwise, wash them thoroughly, and cut into strips. Season the soup with salt, pepper, and oregano, and puree if desired. Add the leek strips to the soup. Squeeze the sausage mixture out of the skins and add it to the soup in the form of small dumplings. Cook everything together for about another 10 minutes. Season the soup generously with the spices. Rinse the parsley in cold water, pat dry, pluck the leaves from the stems, cut into strips, and add to the soup. Serve the soup in soup bowls or cups and top with a dollop of crème fraîche or sour cream.