Cream of tomato soup with galangal tea

Name: Cream of tomato soup with galangal tea
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Galangal; 250 g Carrots; 1 Onion; 750 g ripe vine tomatoes; 2 TABLESPOONS Olive oil; 1/2 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Whipped cream; 50 g young leaf spinach; 4 medium-sized mushrooms

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Galangal
250 g Carrots
1 Onion
750 g ripe vine tomatoes
2 TABLESPOONS Olive oil
1/2 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Whipped cream
50 g young leaf spinach
4 medium-sized mushrooms

Directions

1
Peel and chop the galangal and pour 600 ml of boiling water over it. Let tea steep. Clean, peel and chop the carrots. Peel and chop onion. Carve tomatoes crosswise, blanch with boiling water, let stand briefly. Quench tomatoes, peel skin. Chop tomatoes finely
2
Heat the oil in a pot. Sauté onion for 2-3 minutes, then add carrots and tomatoes. Sprinkle with sugar and sauté again for 1-2 minutes. Pour the galangal tea through a sieve, season with salt and pepper and simmer for about 30 minutes
3
Puree the soup and add the cream. Bring to the boil again and season to taste. Wash spinach and shake dry. If necessary, clean and slice the mushrooms thinly.
4
Fill soup into bowls. Arrange spinach and mushrooms in the middle and sprinkle with some coarse black pepper. Serve the soup immediately. Serve with baguette