Tomato Soup Diabolo

Ingredients for 4 servings:

• 1 medium-sized leek(s) (approx. 200 g)
• 4 sprigs of rosemary
• 1 piece(s) ginger (walnut-sized)
• 1 garlic clove(s)
• ½ red chili pepper(s), depending on the desired spiciness
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 2 tsp vegetable broth, instant
• 1 liter tomato juice
• 1 pinch(s) of sugar
• Salt
• 4 cabanossi (minicabanossi, approx. 20 g each)
• 125 g crème fraîche
• 500 ml water
• 1 baguette(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with Cabanossi

Slice the leek into rings, wash the rosemary, pluck the lower needles from the stems, and chop finely. Alternatively, you can of course use already sliced ​​rosemary; if using fresh rosemary, set the stems aside for garnishing. Peel the ginger and garlic, cut the chili pepper lengthwise. Finely chop the garlic and chili pepper, and grate the ginger. Sauté the leek, chili pepper, ginger, and garlic in oil, add the tomato paste, and continue to sauté. Season with salt and sugar. Add the water with the vegetable stock and tomato juice. Meanwhile, slice the Cabanossi and fry (without fat!), then add them and bring to a boil. Serve the crème fraîche and baguette with the soup.