Clear tomato soup
easy
150 mins
150 mins
Ingredients
- 20 g Butter or margarine
- 2 Meat bones
- 1 collar Soup Greens
- 1 kg Tomatoes
- 2 Bay leaves
- 5 Peppercorns
- 7-10 Tbsp Salt
- 60 g Flour
- 1/8 l Milk
- 1 Egg
- 7-10 Tbsp grated nutmeg
- 1 collar Chervil
- 7-10 Tbsp white pepper
- 1-2 TABLESPOONS dry sherry
Directions
- 1
Heat 10 g fat in a pot and fry the meat bones in it. Clean and wash the soup greens and tomatoes, put 2 aside. Dice the rest roughly and add to the bones. Deglaze with 2 litres of water.
- 2
Add bay leaves, peppercorns and 1 teaspoon of salt and let everything boil at low heat for about 2 hours. Mix flour, milk, egg, salt and nutmeg. Chervil, except for something to garnish, chop finely and stir in.
- 3
Heat the remaining fat in a pan and fry thin pancakes from the batter. Roll up firmly and cut into thin slices. Briefly blanch the remaining tomatoes, peel, quarter, remove seeds and dice the tomato flesh.
- 4
Pour the soup through a fine sieve. Season with salt, pepper and sherry. Arrange some pancake rolls and diced tomatoes in preheated plates. Pour the hot soup over them and serve immediately garnished with chervil leaves.
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