Tomatensuppe mit Crème fraîche

Name: Tomatensuppe mit Crème fraîche
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 750 g ripe tomatoes; 1 tablespoon (20 g) butter/margarine; 3 TABLESPOONS Tomato paste; 2-3 TEASPOONS Vegetable broth (instant); 3 Stem(s) fresher or; 1/2 TEASPOON dried marjoram; 7-10 Tbsp salt, pepper, some sugar; 2-3 TABLESPOONS Gin; 4 TSP Fresh cream

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
750 g ripe tomatoes
1 tablespoon (20 g) butter/margarine
3 TABLESPOONS Tomato paste
2-3 TEASPOONS Vegetable broth (instant)
3 Stem(s) fresher or
1/2 TEASPOON dried marjoram
7-10 Tbsp salt, pepper, some sugar
2-3 TABLESPOONS Gin
4 TSP Fresh cream

Directions

1
Peel and finely chop the onion and garlic. Wash and quarter the tomatoes. Heat the fat in a saucepan. Fry onion and garlic until transparent. Add tomatoes and sauté
2
Stir in tomato paste and sweat briefly. Deglaze with 1/2-3/4 l water, stir in broth, bring to the boil. Simmer everything for about 15 minutes
3
Wash the marjoram, pluck off the leaves and, except for something to garnish, add. Pass the soup through a fine sieve. Season with salt, pepper, sugar and possibly gin. Serve the soup with crème fraîche and rest of marjoram. Sprinkle with pepper to taste