Clear tomato bouillon

Name: Clear tomato bouillon
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 medium-sized onions; 1 TABLESPOON Oil; 1 l Vegetable broth; 1 can(s) (850 ml) Tomatoes; 1 bay leaf, 3 peppercorns; 2 medium-sized tomatoes; 2-3 stem(s) Dill, 2 egg whites; 7-10 Tbsp salt, pepper, possibly 2 tablespoons gin

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

2 medium-sized onions
1 TABLESPOON Oil
1 l Vegetable broth
1 can(s) (850 ml) Tomatoes
1 bay leaf, 3 peppercorns
2 medium-sized tomatoes
2-3 stem(s) Dill, 2 egg whites
7-10 Tbsp salt, pepper, possibly 2 tablespoons gin

Directions

1
Peel and chop the onions. Fry in hot oil. Add stock, tomatoes with liquid, bay leaf and peppercorns. Chop the tomatoes, bring everything to the boil. Simmer at low heat for about 30 minutes. Then let it cool down
2
Carve tomatoes, blanch, peel. Deseed tomatoes, dice them. Wash and finely chop the dill.
3
Sieve the broth. Lightly beat the egg whites and stir into the cold tomato stock. Bring to the boil while stirring carefully, skimming off any foam that has formed. Pour the stock through a fine sieve or filter bag. Heat up again. Season to taste with salt, pepper and gin. Serve with tomato cubes and dill