Tomato soup with gin cream

Name: Tomato soup with gin cream
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 1 collar Soup Greens; 1-2 Garlic cloves; 30 g clarified butter; 1 tin(s) (140 g) Tomato paste; 1,5 l Vegetable broth (instant); 1 package (500 g) tomato pulp in pieces; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Rose peppers; 250 g Whipped cream; 2-3 TABLESPOONS Gin; 7-10 Tbsp Basil and coarse pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

1 collar Soup Greens
1-2 Garlic cloves
30 g clarified butter
1 tin(s) (140 g) Tomato paste
1,5 l Vegetable broth (instant)
1 package (500 g) tomato pulp in pieces
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Rose peppers
250 g Whipped cream
2-3 TABLESPOONS Gin
7-10 Tbsp Basil and coarse pepper

Directions

1
Wash and clean the soup greens and cut into cubes. Peel garlic and press it through the garlic press. Sauté the vegetable cubes and garlic in the fat, add tomato paste, sauté and fill up with 1/2 litre stock and tomato meat. Cover and cook over a mild heat for about 30 minutes. Finely puree the soup with the cutting stick of the hand mixer and pour through a sieve.
2
Add the remaining stock to the soup, bring to the boil. Add sauce thickener while stirring and season with salt, pepper and paprika. Whip cream until semi-stiff and season with gin. Arrange the soup on plates with a dollop of cream, garnish with basil and pepper