John Myers
Ingredients for 2 servings:
- lots of basil (about 2 pots)
- 3 tomatoes
- 1 tbsp spice mix (bruschetta spice)
- 2 tbsp olive oil
- 50 g flour
- 100 g margarine
- 500 ml cream or cooking cream
- salt and pepper
- 500 ml vegetable broth, clear
- Crema di Balsamic vinegar, optional
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
simple and delicious
Grind the bruschetta seasoning. Mix with the olive oil and let stand. Wash, trim, deseed, and dice the tomatoes. Mix with the seasoned olive oil. Pluck, wash, and puree the basil leaves. Melt the margarine in a saucepan. Add the flour and make a light roux. Pour in the broth and bring to a boil while stirring. Add the pureed basil and cream. Simmer for 5 to 10 minutes and season to taste. If the soup has become too thick, add a little warm water and season again. Briefly puree the soup again before serving. Ladle into deep bowls and place 2 tablespoons of the diced tomatoes on each side, then place a basil leaf on top. If desired, garnish the soup with a drizzle of balsamic vinegar.
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