Juniper tomato soup

Ingredients for 4 servings:

• ½ bunch soup vegetables
• 2 onions
• 20 g butter
• 2 cans of peeled tomatoes (850 ml each)
• 4 tbsp dry white wine
• 1 bay leaf
• n. B. salt and pepper, white
• 1 tbsp juniper berries
• ½ pot tarragon
• 100 g whipped cream
• 1 tbsp gin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Rinse and coarsely dice the soup vegetables and finely dice the onions. Heat the fat and sauté the prepared ingredients. Chop the tomatoes in the can with a knife. Add the tomato pieces and liquid to the sautéed vegetables. Add the wine and bay leaves. Simmer over low heat for about 40 minutes. Strain the vegetable broth through a sieve, bring back to a boil with the juniper berries, and season to taste. Pluck the tarragon leaves from the stems and add them to the soup. Whip the cream until stiff. Season to taste with the gin and serve with the soup.