Tomato cream soup

Ingredients for 2 servings:

• 1 kg tomatoes, fresh
• 100 g parsley root(s), peeled
• 100 g celeriac, peeled
• 1 tbsp lovage
• 1 sprig(s) of thyme
• 1 tsp rosemary
• 2 cloves garlic
• 1 tbsp butter
• 1 tbsp tomato paste
• 2 bay leaves
• 1 tbsp sour cream
• some sugar
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

With fresh tomatoes

Wash the tomatoes, remove the stems, dice, and set aside. Cut the celery and parsley root into approximately 1 cm pieces. Peel and quarter the garlic cloves, and place them in a herb bowl along with the thyme, lovage, rosemary, and bay leaves. Melt the butter over medium heat and add the parsley roots and celery. After about 3 minutes, add the tomato paste, increase the heat to high, and stir well. When it begins to settle to the bottom, add the tomatoes and bring to a boil. Then reduce the heat to low to medium, place the herb ball in the pot, and simmer the soup, covered, for 2 to 3 hours. Then remove the herbs, purée the soup finely, and add water to the desired consistency. Finally, stir in the sour cream and season with salt and a little sugar.