John Myers
Contents
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Ingredients
for the basil foam topping
- 100 ml Milk, 1.5%
- 1 small Garlic
- 1 small Salt
- 3 sprigs Basil
for the tomato soup
- 300 g Cherry tomatoes
- 1 small Onion
- 1 tbsp Olive oil
- 1 tbsp Sugar
- 1 tbsp Tomato paste
- 2 tbsp Red wine vinegar
- 150 ml Tomato juice
- 250 ml Vegetable broth
- 2 pinch Espelette pepper
- Salt - black pepper from the mill
Instructions
for the tomato soup
- Rinse the tomatoes a little, dry them and cut off the stalk. Peel the onion and cut both into small pieces.
- Heat the olive oil and lightly sauté the tomatoes with the onion. Sprinkle with a little sugar and let it caramelize. Now we stir in the tomato paste and quench with the vinegar. Now pour in the tomato juice and the hot vegetable stock and let everything simmer on a low heat for a good 15 minutes.
- Now we puree the soup finely and brush everything through a sieve again, taste with salt and Espelette pepper and let it steep.
for the basil foam topping
- While the tomato soup is cooking, we prepare the "topping". To do this, finely chop the garlic and bring to the boil in the milk. In the meantime, roughly chop the basil sprigs. Remove the milk pot from the stove, season with a pinch of salt, add the basil leaves and leave to stand for a quarter of an hour with the lid closed.
- Then pour the milk through a sieve into another saucepan and heat the milk again .. (do not boil), pour the hot milk into a tall container and mix it well with the hand blender. (hold the container at a slight angle, then the foam works better).
- Put the hot soup in a cup and garnish with the basil foam ..... enjoy your meal .....
- Basic recipe for my "grainy vegetable broth"
- The soup connoisseur would be very happy if everyone left a nice comment on the recipe. Critical or suggestions are also very welcome. The soup connoisseur thanks you in advance.
Nutrition
Serving: 100gCalories: 63kcalCarbohydrates: 3.2gProtein: 1gFat: 5g
