John Myers
Old German Tomato Cream Soup
The perfect old german tomato cream soup recipe with a picture and simple step-by-step instructions.
- 1,5 kg Ripe, juicy tomatoes
- 2 Small onions, roughly diced
- 1 liter Meat or vegetable broth
- 2 tsp Sugar
- 2 Garlic cloves chopped
- 1 Clove
- 1 branch Rosemary
- 125 g Double cream
- 2 Discs Toast
- 30 g Butter
- Basil leaves
- Salt
- Black pepper from the mill
- Wash tomatoes thoroughly, cut into pieces and place in a saucepan. Cover with the broth and add salt, sugar, onion, garlic, clove and rosemary. Simmer on medium heat until the tomatoes are very soft.
- Pass the soup through a hair sieve, return it to the saucepan and cook for another 3 minutes.
- Use a whisk to stir 3,100 g of double cream into the tomato soup, bring to the boil briefly and mix with the basil leaves cut into strips. Then season with salt and pepper.
- Cut the toast slices into cubes and fry them in the butter until golden, turning the cubes constantly so that they don’t burn.
- Fill onto plates, add the toast cubes and garnish with a dollop of double cream.
Facebook Comments