Summary

Ingredients

• 1 shallot (s)
• 1 tablespoon butter
• 2 potatoes, floury (approx. 00 g)
• 4 bunch basil
• 750 ml vegetable stock
• salt
• pepper
• 3 tablespoon mascarpone
• Lemon juice
• 100 g cherry tomato (s)

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Instructions

1. Peel and finely chop the shallot. Heat the butter in a soup pot and fry the shallot cubes in it until translucent.
2. Peel and wash the potatoes, then cut the potatoes into small cubes and fry them briefly with the shallot.
3. Rinse off the basil and put some nice leaves aside for garnish. Roughly cut the remaining basil sprigs and add them to the pot with the potatoes. Pour in the vegetable stock, slowly bring to the boil and simmer for 15 minutes. Then puree the soup in a mixer or with a hand blender. Pour through a fine sieve and stir in the mascarpone. Season the soup with salt and pepper and heat. Season to taste with lemon juice.
4. Rinse the cherry tomatoes and cut in half. Divide the basil cream soup on 4 plates, place the tomatoes in them and garnish with the basil leaves.