Leek and tomato cream soup

Ingredients for 6 servings:

• 1 stalk(s) leek (large)
• 1 liter tomato(s), pureed
• 3 tbsp olive oil
• 4 sprigs rosemary
• 1 piece(s) ginger, walnut-sized
• 2 garlic cloves
• 1 red chili pepper(s)
• 4 tbsp tomato paste
• 500 ml vegetable stock
• salt and pepper
• 1 pinch(s) of sugar
• 150 ml crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Aromatic – exotic soup with ginger and rosemary

Clean and wash the leek and cut into thin rings. Set a few leek rings aside for garnish. Wash the rosemary and pat dry, pluck the needles from the stems and chop finely. Peel the ginger and garlic. Cut the chili pepper lengthwise and remove the seeds. Finely chop the garlic, chili, and ginger. Heat the oil in a saucepan. Sauté the leek, chili, ginger, garlic, and rosemary over medium heat. Add the tomato paste and continue to sauté. Deglaze with the vegetable stock and then add the tomato puree. Simmer for about 5 minutes and season with pepper, salt, and sugar. Ladle the soup into soup bowls and top each with a dollop of crème fraîche. Serve garnished with a few leek rings.