John Myers
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Soup: Tomato and Pepper Cream with Creme Fráiche
The perfect soup: tomato and pepper cream with creme fráiche recipe with a picture and simple step-by-step instructions.
Tomato and pepper cream
- 125 g Fresh onion
- 100 g Yellow pepper
- 1 tsp Caraway seeds
- 2 tbsp Pickled tomato oil
- 300 ml Vegetable broth
- 800 g Canned tomatoes
- 2 piece Eggs
- 2 tbsp Sweet and sour spring roll sauce
- 5 piece Pickled tomatoes
- Colorful pepper
- Sea salt from the mill
- Dried celery leaves
- Dried basil
- Chili powder
- Ground ginger
Topping
- 100 g Creme fraiche Cheese
preparation
- Peel and dice the onion … Wash, clean and roughly dice the bell pepper … Mix the eggs with sea salt, pepper and clili powder … Chop the pickled tomatoes
Cook
- Put the oil with a little pepper and caraway seeds in a saucepan and marinate the onion pieces in it for about 5 minutes … Add the paprika pieces, sear for about 5 minutes and deglaze with the vegetable stock and simmer for about 10 minutes … Add the canned tomatoes with juice and let simmer for another 5 minutes … puree and bind with squid and seasoned egg (remove from stove) … season with spring roll sauce, tomato pieces, pepper, chilli powder, celery leaves, balilkum and ginger (can be reheated)
Serve
- Put 2-3 soup ladles of tomato and paprika cream on a deep plate and serve with 25 grams of Creme Fráiche
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