Summary

Ingredients

• 3 shallot (s), diced
• 1 clove (s) garlic, diced
• 100 ml white wine, dry
• 140 ml olive oil
• 800 ml poultry stock
• 15 stalks basil
• 30 g pine nuts
• 250 g spinach leaves
• 200 g cream
• 4 tomato (s)
• 100 g mozzarella
• 30 g olives, reen, pitted
• 1 lime (s), juice it
• 50 g butter, cold, in cubes
• salt and pepper
• Chilli powder

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Instructions

1. Fry shallots and garlic in 2 tablespoons of oil until translucent. Deglaze with the white wine, pour on the poultry stock and reduce everything to halfway over a medium heat. Pluck the basil leaves from the stems and set aside. Add the stalks to the soup.
2. Toast the pine nuts in a pan without fat. Blanch the spinach leaves in plenty of boiling salted water for 10 minutes. Rinse in cold water and drain, squeeze out well and roughly chop. Puree 80 ml of olive oil with the basil leaves, pine nuts and spinach. Season the paste with salt, pepper and chilli and set aside.
3. Add the cream to the soup and bring to the boil again.
4. Preheat the oven to 150 °. Peel the tomatoes, cut off a lid and carefully scoop out the tomatoes. Cut the mozzarella into 0.5 cm cubes. Mix the chopped olives, 2 tablespoons of olive oil and lime juice in a bowl, season to taste. Fill the tomatoes with it, put the lid back on, put the tomatoes in a baking dish and bake in the oven for 5-8 minutes.
5. Remove the basil stalks from the soup. Pour in the basil paste, puree the soup with the blender and gradually mix in the butter cubes. Season the soup with salt and pepper, arrange in deep plates and place one baked tomato in each.