Tomato soup with gin cream

Name: Tomato soup with gin cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Garlic clove; 1 TABLESPOON clarified butter; 1 package (50 g) Frozen Soup Green; 2-3 TABLESPOONS Tomato paste; 1-2 TEASPOONS Flour; 1 can(s) (850 ml) Tomatoes; 2-3 TEASPOONS Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 7-10 Tbsp Rose pepper or cayenne pepper; 1 pinch Sugar; 100 g Whipped cream; 1-2 TABLESPOONS Gin (instead of 1 teaspoon horseradish in a glass); 7-10 Tbsp Basil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Garlic clove
1 TABLESPOON clarified butter
1 package (50 g) Frozen Soup Green
2-3 TABLESPOONS Tomato paste
1-2 TEASPOONS Flour
1 can(s) (850 ml) Tomatoes
2-3 TEASPOONS Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
7-10 Tbsp Rose pepper or cayenne pepper
1 pinch Sugar
100 g Whipped cream
1-2 TABLESPOONS Gin (instead of 1 teaspoon horseradish in a glass)
7-10 Tbsp Basil

Directions

1
Peel and chop the garlic. Heat clarified butter in a pot. Sauté garlic and soup vegetables in it
2
Stir in the tomato paste and flour and sweat. Add tomatoes together with liquid and approx. 1/4 l water, bring to the boil. Stir in stock. Let everything simmer at low heat for about 10 minutes
3
Puree the soup or possibly pass it through a sieve. Heat again and season to taste with salt, pepper, paprika and sugar
4
Whip cream until semi-stiff and season with gin. Soup with each
5
Arrange 1 cream stain. Garnish with basil if desired. Sprinkle with pepper