John Myers
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Tomato and Basil Soup with Ginger Milk Foam and Puff Pastry
The perfect tomato and basil soup with ginger milk foam and puff pastry recipe with a picture and simple step-by-step instructions.
For the soup
- 1 kg Tomato
- 2 piece Onion
- 3 piece Garlic
- 1 tbsp Olive oil
- 1 piece Basil
- 0,75 liter Vegetable broth
- Salt
- Seasoned Salt
- Pepper White
- Dried thyme
- 3 tsp Tomato paste
For the ginger milk foam
- 200 ml Milk
- 50 g Fresh ginger
For the puff pastry
- 1 packet Puff pastry
- 200 g Creme fraiche Cheese
- 200 g Ham cubes
- Grated cheese
Soup
- Score the tomatoes crosswise on the underside and place in a large bowl. Pour boiling or hot water over them. After 10 minutes, carefully remove the skin and the green button on the top of the tomato and cut the peeled tomatoes into small pieces.
- Now dice the onions and press the garlic. Fry both in olive oil and add the tomato pieces after about 3 minutes. After a few minutes, add the vegetable stock, spices and basil and cook on a low temperature for 20 minutes. Stir in the tomato paste and finely puree the soup with a hand blender.
Ginger milk foam
- Peel the ginger and bring to the boil with milk. Then froth the milk and pour it on top of the finished tomato soup.
Puff pastries
- Cut the puff pastry into slices and brush with creme fraîche. Then twist in and place the ham on top. Refine with grated cheese as desired.
- Bake at 180 degrees with convection for about 20 minutes and serve warm.
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