Tomato soup

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   For the egg whites, wash the herbs and chop or puree them very finely. Peel and finely chop the onion. Whisk with eggs and cream. Season with salt and pepper. Fill several greased moulds to a maximum of 3/4.

2. 2

   Leave to stand in a hot water bath for about 20 minutes. In the meantime, peel garlic and press it through the press. Chop the canned tomatoes while still in the tin. Wash, clean, quarter and seed the remaining tomatoes. Cut the flesh into thin slices, keep the tomato inside. Heat olive oil. Sauté garlic, bay leaf and tomato slices in it and remove. Boil up canned tomatoes and tomato insides in the roasting set and puree with a chopping stick. Add steamed ingredients and stock and cook for about 3 minutes. Season to taste with salt and cayenne pepper.

3. 3

   Heat olive oil. Sauté garlic, bay leaf and tomato slices in it and remove. Boil up canned tomatoes and tomato insides in the roasting set and puree with a chopping stick. Add steamed ingredients and stock and cook for about 3 minutes. Season to taste with salt and cayenne pepper. Turn out the eggs and cut into small pieces. Serve the soup with the eggs, 1 teaspoon of crème fraîche and fresh herbs sprinkled on each

4. 4

   yellow bowl and cloth: own prop

Nutrition Facts

KCAL
210 kcal

CARBS
6 g

FATS
17 g

PROTEINS
6 g