Cream of tomato soup with shrimps

Name: Cream of tomato soup with shrimps
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 small onions; 200 g Carrots; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2 Bay leaves; 1 kg Tomatoes; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Cognac; 7-10 Tbsp a few squirts of lemon juice; 125 g Whipped cream; 120 g Deep-sea crab meat; 7-10 Tbsp Dill

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 small onions
200 g Carrots
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2 Bay leaves
1 kg Tomatoes
7-10 Tbsp Pepper
2-3 TABLESPOONS Cognac
7-10 Tbsp a few squirts of lemon juice
125 g Whipped cream
120 g Deep-sea crab meat
7-10 Tbsp Dill

Directions

1
Peel and chop onions and carrots. Heat the fat. Sauté onions and carrots. Fry the tomato puree as well. Season with salt, cayenne pepper and bay leaf. Deglaze with 200 ml water and cook for about 15 minutes. In the meantime clean, wash and quarter the tomatoes.
2
Add vegetables to the pre-cooked vegetables, simmer for another 30 minutes. Remove the bay leaf. Puree the soup with the cutting stick and pass it through a fine sieve. Season soup with salt, pepper, cognac and lemon juice. Whip the cream briefly. Arrange the soup with a dollop of cream in plates. Serve garnished with shrimps and dill