John Myers
Tomato Soup in top Form
The perfect tomato soup in top form recipe with a picture and simple step-by-step instructions.
- 1000 g Tomatoes
- 1 piece Ginger, plum size
- 1 piece Garlic
- 2 piece Shallots
- 1 piece Carrot, about 100 gr.
- 1 piece Olive oil
- Butter
- 250 ml Buttermilk
- Black pepper from the mill
- Mediterranean flavor puree
- Espelette pepper
- 2 glob Creme fraiche Cheese
- Mini mozzarellas
- Saffron powder
- Peel the tomatoes and cut out the stalk, then cut into small pieces. Peel and finely dice the ginger. Peel and finely dice shallots. Peel and roughly grate the carrot.
- Heat a good dash of olive oil and sweat the shallots with the ginger in them, then add the tomatoes and let everything simmer gently for a good 30 minutes, stirring occasionally.
- Heat a little olive oil and a little butter in a pan and fry the carrots in it. (be careful, the degree is very low before they burn !!!!)
- Now puree the tomato soup finely and fold in the buttermilk and carrots (put some back for the garnish) and then season everything with the pimento d’Espelette and the aromatic puree.
- Sprinkle the mini mozzarella with a little saffron powder and serve with it.
- Put the finished soup in a soup cup and garnish with a dollop of crème fraîche and roasted carrots ….. 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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