Tomato and nut soup from black tomatoes with herb fries

Name: Tomato and nut soup from black tomatoes with herb fries
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 Pot of marjoram and lovage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bay leaf; 2 Cloves; 500 g Potatoes; 4 TABLESPOONS Sunflower oil; 7-10 Tbsp freshly grated nutmeg; 30 g Hazelnut flakes; 500 g black tomatoes; 200 g yellow cherry tomatoes

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 Pot of marjoram and lovage
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bay leaf
2 Cloves
500 g Potatoes
4 TABLESPOONS Sunflower oil
7-10 Tbsp freshly grated nutmeg
30 g Hazelnut flakes
500 g black tomatoes
200 g yellow cherry tomatoes

Directions

1
Soup greens clean or peel, wash and roughly dice. Bring 1 1/2 litre water and soup vegetables to the boil. Wash marjoram and lovage and shake dry. Season stock with salt, pepper, bay leaf, clove, 2 stalks of marjoram and 2 stalks of lovage. Simmer for about 30 minutes and pour through a fine sieve.
2
In the meantime, wash the potatoes and cook them in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Cut potatoes into chips. Heat the oil in a pan and fry the chips for about 10 minutes, turning them over. Season with salt and nutmeg
3
Lightly roast the hazelnut flakes in a pan without fat, remove. Wash and clean the tomatoes and, depending on their size, cut them into slices or halves, add them to the stock and simmer for 2-4 minutes. Pluck the leaves of the remaining herbs from the stalks and chop them, except for something to garnish. Put the herbs into the french fries pan and turn the potatoes in it. Arrange soup and chips and garnish with the remaining herbs. Sprinkle soup with roasted hazelnut leaves