Basil Foam Soup with Tomato and Mozzarella Saucepans
Servings: 5 people
Soup
- 3 Pc. Shallot
- 1 Pc. Clove of garlic
- 2 tbsp Olive oil
- 150 ml White wine dry
- 850 ml Poultry stock
- 15 Pc. Sprigs of basil
Basil paste
- 30 g Pine nuts
- 300 g Spinach leaves
- 80 ml Olive oil
- 200 g Cream
- Salt and pepper
- Chilli from the mill
filled tomatoes
- 5 Pc. Tomatoes
- 150 g Mozzarella
- 30 g Green pitted olives
- 2 tbsp Lemon olive oil
- Salt and pepper
Basil paste
Roast the pine nuts in a pan until golden yellow without adding any fat. Then sort out the spinach leaves, wash and blanch in plenty of boiling salted water for about 10 seconds. Then quench in ice water and drain well. Then squeeze out very firmly and roughly chop. Finely puree the olive oil with the basil leaves, pine nuts and spinach. Season the paste with salt, pepper and chilli and set aside. Then add the cream to the soup and bring it to the boil again. Preheat the oven to 150 degrees.
filled tomatoes
Preheat the oven to 150 degrees. Score the tomatoes crosswise and scald briefly. Then put it off and peel it off. Cut off a narrow lid at the base of the stem and carefully hollow out the tomatoes with a ball cutter. Drain the mozzarella well, cut into 0.5 cm cubes and place in a bowl. Chop the olives and mix with the mozzarella and olive oil and season with salt and pepper. Then place the hollowed out tomatoes in an ovenproof dish and fill with the mozzarella and olive mixture. Put the lids back on and let the tomatoes cook in the middle of the oven for 5 - 8 minutes. In the meantime, remove the basil stalks from the soup, add the basil paste and puree the soup finely. Then cut the butter into small cubes and gradually mix in. Season the soup with salt and pepper and serve in deep plates. Put one cooked tomato in each.
Serving: 100g | Calories: 187kcal | Carbohydrates: 1g | Protein: 4.8g | Fat: 17.8g