Cream of tomato soup

Name: Cream of tomato soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (850 ml/ 800 g net weight) peeled tomatoes; 1 small onion; 10 g Butter or margarine; 1 TEASPOON Vegetable broth (instant); 1 TABLESPOON sauce thickener; 125 g Whipped cream; 1/3 collar Chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Gin; 1-2 TEASPOONS pickled green peppercorns

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (850 ml/ 800 g net weight) peeled tomatoes
1 small onion
10 g Butter or margarine
1 TEASPOON Vegetable broth (instant)
1 TABLESPOON sauce thickener
125 g Whipped cream
1/3 collar Chives
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Gin
1-2 TEASPOONS pickled green peppercorns

Directions

1
Mash the tomatoes in the juice. Peel onion, dice finely and fry in hot fat until translucent. Add tomatoes, add stock and bring to the boil. Stir in sauce thickener, add 100 g cream and simmer for 2-3 minutes. In the meantime cut chives into fine rolls.
2
Beat the rest of the cream until semi-stiff. Season soup with salt, pepper and gin and pour into soup bowls. Put a dollop of cream in each cup and scoop through with a spoon. Serve sprinkled with chives and green pepper