Şorba kef a Rihanê bi Saucepan Tomato û Mozzarella

Peel the shallots and the clove of garlic and cut into fine cubes. Then sauté in olive oil until translucent and deglaze with white wine. Pour in the poultry stock and reduce the liquid by half over medium heat. Then wash the basil stalks and shake dry. Pluck the leaves from the stems and set aside. Then add the stalks to the soup.

Roast the pine nuts in a pan until golden yellow without adding any fat. Then sort out the spinach leaves, wash and blanch in plenty of boiling salted water for about 10 seconds. Then quench in ice water and drain well. Then squeeze out very firmly and roughly chop. Finely puree the olive oil with the basil leaves, pine nuts and spinach. Season the paste with salt, pepper and chilli and set aside. Then add the cream to the soup and bring it to the boil again. Preheat the oven to 150 degrees.

Preheat the oven to 150 degrees. Score the tomatoes crosswise and scald briefly. Then put it off and peel it off. Cut off a narrow lid at the base of the stem and carefully hollow out the tomatoes with a ball cutter. Drain the mozzarella well, cut into 0.5 cm cubes and place in a bowl. Chop the olives and mix with the mozzarella and olive oil and season with salt and pepper. Then place the hollowed out tomatoes in an ovenproof dish and fill with the mozzarella and olive mixture. Put the lids back on and let the tomatoes cook in the middle of the oven for 5 - 8 minutes. In the meantime, remove the basil stalks from the soup, add the basil paste and puree the soup finely. Then cut the butter into small cubes and gradually mix in. Season the soup with salt and pepper and serve in deep plates. Put one cooked tomato in each.