Peel the onion and chop it roughly. Peel the celery and cut into small cubes. Remove the stalk from the tomatoes and cut roughly into pieces. Cut the bacon into fine strips.

Heat the butter and sauté the onion with the celery briefly, then add the tomatoes and sauté a little. Top up with the vegetable stock. Now add the parsley, thyme, bay leaf and bacon and cover and simmer gently on a low heat for a good 20 minutes.

In the meantime, boil the rice for the insert. For the garnish, cut off a few chives rolls and strip the leaves off a sprig of thyme.

Now transfer the soup through a sieve into another pot so that the broth becomes quite clear.

Now season with a little sugar, tomato paste, the aroma puree and pepper and bring to the boil again briefly.

Put the rice in the soup bowl, sprinkle the hot soup over it and sprinkle with chives and thyme leaves ..... enjoy your meal .....

Actually, to top it off, a dollop of whipped sour cream was supposed to be on it, but !!!!!!!!!!! ... when I saw the cup burst open on the floor ..... I was able to resist it .. ;-)))))))

Basic recipe for my classic aroma puree

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.