John Myers
Spicy Tomato Soup with Fine Insert
The perfect spicy tomato soup with fine insert recipe with a picture and simple step-by-step instructions.
- 1000 ml Tomatoes happened
- 1 Bit Fresh celery, about 50 gr
- 5 Pc. Parsley stalks
- 4 piece Bay leaves
- 4 piece Dried oregano
- 4 piece Sage dried
- 4 piece Sugar
- Salt
- Black pepper from the mill
- 1 tbsp Butter
- 1 a cup Creme fraiche Cheese
- Espelette pepper
- 1 piece Chicken breast fillet, approx. 250 gr.
- 1 piece Shallot
- Sunflower oil
- Cinammon
- Chives for the garnish
- Heat the tomatoes in a saucepan with celery, oregano, sage, parsley and the bay leaves. Add a tablespoon of butter and a pinch of sugar and a little pepper to taste and heat to almost boiling point. Put the lid on and let it stand.
- In the meantime, rinse the chicken breast fillet with cold water, pat dry and cut into bite-sized pieces. Peel the shallot and finely dice it. Heat some sunflower oil and fry the pieces. Remove from heat and season with cinnamon.
- Then pass the soup through a sieve, fold in the crème fraîche and season well with the pimento d’Espelette. Heat a little again, but don’t let it boil !!!
- Cut some chives into fine rolls for the garnish.
- Now put the hot soup in a soup cup, garnish with a little olive oil and chives and serve with the insert ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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