Tomato soup with gin cream

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Garlic clove
  • 1 TABLESPOON clarified butter
  • 1 package (50 g) Frozen Soup Green
  • 2-3 TABLESPOONS Tomato paste
  • 1-2 TEASPOONS Flour
  • 1 can(s) (850 ml) Tomatoes
  • 2-3 TEASPOONS Vegetable broth
  • 7-10 Tbsp Salt
  • 7-10 Tbsp coarse pepper
  • 7-10 Tbsp Rose pepper or cayenne pepper
  • 1 pinch Sugar
  • 100 g Whipped cream
  • 1-2 TABLESPOONS Gin (instead of 1 teaspoon horseradish in a glass)
  • 7-10 Tbsp Basil

Directions

  1. 1

    Peel and chop the garlic. Heat clarified butter in a pot. Sauté garlic and soup vegetables in it

  2. 2

    Stir in the tomato paste and flour and sweat. Add tomatoes together with liquid and approx. 1/4 l water, bring to the boil. Stir in stock. Let everything simmer at low heat for about 10 minutes

  3. 3

    Puree the soup or possibly pass it through a sieve. Heat again and season to taste with salt, pepper, paprika and sugar

  4. 4

    Whip cream until semi-stiff and season with gin. Soup with each

  5. 5

    Arrange 1 cream stain. Garnish with basil if desired. Sprinkle with pepper

Nutrition Facts

KCAL
170 kcal
CARBS
8 g
FATS
12 g
PROTEINS
4 g

Categories & Tags

AppetizerMain dishSoups