John Myers
Ingredients for 4 servings:
- 1 cup(s) vegetable broth
- 2 cup(s) tomatoes
- 500 g tomatoes
- 125 ml sweet cream
- 1 shot of Sherry Medium Dry
- 1 bunch of parsley
- 1 dashes Tabasco
- Salt
- pepper, black
- 1 pinch(s) of sugar
- possibly whipped cream for decoration
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
well suited for guests
Cut the fresh tomatoes into small pieces and place them in a saucepan with the vegetable stock, passata, and 1/2 bunch of chopped parsley. Add salt, pepper, and sugar to taste and simmer gently for about 1/2 hour. Then puree everything. Add the cream, sherry, and Tabasco, season to taste, and bring back to a boil briefly. Before serving, add the remaining finely chopped parsley and, for extra flavor, garnish with a few dollops of whipped cream. White bread croutons also go well with this dish. If possible, don’t omit the sherry, as it adds that special something. Friends have even made the recipe using gin instead of sherry, and it tastes great too.
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