Tomato Consommé

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   800 g tomatoes wash, clean and cut into pieces. Peel and chop the onions. Put tomatoes and onions with stock and 500 ml water in a pot. Add peppercorns, laurel and aniseed.

2. 2

   Season with salt. Bring everything to the boil and let it simmer open at medium heat for about 30 minutes. Mix eggs with milk. Season with salt and nutmeg. Grease a small ovenproof dish. Pour in egg milk and cook covered in a boiling water bath for about 7 minutes.

3. 3

   When the egg whites are firm to cut, turn out of the mould and allow to cool slightly. Wash 200 g of tomatoes, cut into quarters and remove seeds. Cut into small cubes. Wash the chives, dab dry and cut into small rolls.

4. 4

   Line the sieve with a gauze cloth. Pour the soup through the sieve into a pot, drain well, but do not stir or press with a spoon, otherwise the soup will become cloudy. Cut the eggs into diamonds.

5. 5

   Add the diced tomatoes and egg whites to the soup, heat up briefly once again and season with salt. Sprinkle with chives.

Nutrition Facts

KCAL
90 kcal

CARBS
5 g

FATS
4 g

PROTEINS
7 g