This recipe will keep you warm during these cold days 😀
Serve your guests this tomato soup once and they will never want tomato soup any other way! The cinnamon highlights the flavours of tomato and basil, and is surprisingly at home in this savoury dish.
|150||g||button mushrooms, sliced|
|100||g||celery, in pieces|
|100||g||leek, white, chopped|
|1||l||vegetable stock / chicken stock|
|2||dl||unsweetened whipping cream|
Preparation method: - Heat the olive oil in a large pan and fry the shallots, garlic, mushrooms, celery, and white part of the leek. - Add the cinnamon sticks, basil and sliced tomato and simmer over low heat for 10 minutes. - Add the vegetable stock and the crème fraîche and continue to simmer for another 20 minutes. - Strain the soup through a sieve and season with freshly ground salt and pepper. - Beat the cream until it has the consistency of yoghurt, and fold into the soup. Serving suggestions: - As a soup, garnished according to your preference. - As an amuse-bouche, e.g. with a topping of celery espuma.