Tomato soup with sherry

Ingredients for 4 servings:

• 2 onions
• 500 g tomatoes
• 4 carrots
• 2 tbsp clarified butter
• Salt
• ½ tsp dried herbs of Provence
• 1 bay leaf
• 250 ml tomato juice
• 500 ml beef stock (from the jar)
• pepper
• 1 shot of sherry
• Crème fraîche

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the onions. Peel and quarter the tomatoes. Peel and slice the carrots. Heat the clarified butter and add the onions. Sprinkle with salt and Provençal herbs. Sauté briefly. Add the tomatoes, carrots, and bay leaf to the pot and sauté briefly. Add the tomato juice and beef stock and bring to a boil. Reduce the heat, season with salt and pepper. Simmer in a covered pot for about 45 minutes. Remove the bay leaf and puree everything. Add a generous amount of sherry and adjust the seasoning if desired. Serve garnished with crème fraîche.