White tomato soup

Ingredients for 4 servings:

• 500 g tomatoes
• 1 liter chicken stock
• 4 tbsp olive oil
• 2 shallots
• 1 clove(s) garlic
• 300 ml cream
• 50 g butter, cold
• 12 slices of Parma ham
• Salt and pepper, white

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 40 minutes

Quarter the tomatoes. Using a hand blender, blend until smooth with 1 liter of chicken stock, 2 tablespoons of oil, salt, and pepper. Transfer everything to a kitchen towel and collect the clear liquid. Dice 2 shallots and sauté in the remaining olive oil until translucent. Add the finely chopped garlic. Now top up with the clear tomato juice and let it simmer slightly. Add a good 150 ml of cream and reduce with the tomato stock to about 1/3. Using a hand blender, mix in the cold butter. Finally, add 3 tablespoons of whipped cream and season with salt and pepper. Decoration suggestion: Place the ham on the plates (half on the edge) and pour in the soup. If desired, color the remaining whipped cream red (with beetroot or something similar) and place a dollop in the center.