Tomato-ginger cappuccino (with potato chips)

Ingredients for 4 servings:

• 750 g tomatoes, ripe
• 1 large onion(s)
• 1 large carrot(s) (approx. 100 g)
• 100 g celery
• 50 g butter
• 1 tbsp tomato paste
• 1 tbsp whipped cream
• 20 g flour
• 600 ml beef broth or vegetable stock
• 8 peppercorns
• 1 bay leaf
• 1 tbsp sugar
• 1 piece(s) ginger
• Salt, to taste
• Milk, warm, frothed (1.5%)
• basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

modern version of tomato soup

For the soup, melt the butter in a saucepan. Peel and finely chop the onions, carrots, and celery. Sauté everything together, dust with flour, and roast briefly. Quarter the tomatoes and add them to the pan with the tomato paste. Roast briefly, then pour in the stock. Add the spices and simmer for 30 minutes. Then strain the soup through a sieve, top with whipped cream, and blend. Season to taste with finely chopped or freshly grated ginger. Just before serving, top with frothed milk and garnish with a basil leaf. I serve it with freshly fried potato chips!