Fruity Tomato Soup Christiana with Sun Wheat from Fiefhusen

Summary

Ingredients

• 1 can tomatoes, peeled, from Italy, approx. 400 g
• 1 small beetroot, precooked and roughly diced
• 1 medium onion (s), peeled and roughly diced
• 2 clove (s) garlic, chopped
• 2 tablespoon olive oil, virgin, cold-pressed
• 750 ml vegetable stock, clear, mild
• 1 large vine tomato (s), aromatic
• 1 chilli pepper (s), fresh, red, medium hot
• 1 bay leaf, as fresh as possible
• 4 allspice grains, pressed down
• 1 teaspoon soy sauce
• 1 tablespoon, heaped cane sugar, brown
• Sea salt and pepper, black
• 1 tablespoon balsamic vinegar, darker
• 0.5 ½ bunch dill
• 1 pack tender wheat in a boiling bag, 25 g (available from tegut or Ebly, for example)
• 1 tablespoon butter (vegetarian version) or 2 virgin olive oil (vegan version)

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Instructions

1. First of all, the note that the products used may like organic quality and should come from the region if possible. This is of course difficult with Italian canned tomatoes, unless you cook the soup on vacation.
2. First prepare the vegetable portion of the soup. Peel the onion and cut into large cubes, peel and roughly chop the garlic. Roughly dice the beetroot (the beetroot provides a nice earthy contrast to the tomato and an incredibly intense color). Cut half of the chilli from the thin side towards the base of the stem into fine rings. Be careful not to use any seeds. Cut the vine tomato flat twice from the base of the stem with a really sharp knife so that the cut only goes through the skin. First put the tomato on its side.
3. Press the allspice grains with the back of a knife until they crack. Cut the bay leaf several times to make it easier for the essential oils. I always pack the spices so that I don`t have to laboriously fish them out of the soup later. This works great in a tea infuser, a disposable tea filter made of paper (tie at the top) or in a special spice strainer.
4. In a large saucepan, bring the olive oil to half to three quarters of the heat. Do not let it get too hot, because the oil will then break and no longer have any positive properties. Sweat the onion, garlic and chilli with the sugar until translucent. Stir more often. The sugar caramelizes with the other ingredients and tickles out even more flavor. Then deglaze with the vegetable stock. Add the canned tomatoes whole and also add the beetroot cubes, soy sauce and balsamic vinegar and hang the wrapped spices in the soup. Bring to the boil once and place the scratched tomato in the soup with the stem facing up. Lower the temperature to low heat and let the soup simmer for half an hour. Fish out the tomato after two minutes with the skimmer and rinse under cold running water, now simply peel off the completely indigestible skin. Quarter the tomato on a cutting board and cut the stem off generously. Scrape out the watery inside with a spoon and add to the soup and let it simmer. Cut the pure pulp into fine cubes and set aside.
5. In the meantime, cook the tender wheat according to the instructions on the packet and finely chop a sprig of fresh dill. Use the stems as well, because that`s where the aroma is. If you don`t like dill that much, other green herbs will do as well. Basil, flat leaf parsley, or chives are viable alternatives.
6. The tender wheat is usually ready first. Remove from the water, drain thoroughly and transfer to a bowl. Add the chopped dill and melt the butter in the hot wheat. Stir vigorously and keep slightly warm in the oven. If you want it vegan, you simply do without the butter or use a vegetable oil such as olives, rapeseed, hemp or sunflower. This little bit of fat gives the wheat a fantastic shine (we love the fine butter touch).
7. After half an hour take the spices out of the soup and the pot off the flame. Puree the soup thoroughly and finely with the hand blender. Those who like more structure in the soup make it shorter, those who like it fine and velvety need more patience. Finally, season with salt and pepper from the mill and fold in the fine diced tomatoes.
8. I always serve the sun wheat with a lightly oiled serving ring in the middle of a preheated soup plate. But you can also do this with a small teacup or small water glass, which is lightly oiled on the inside, the wheat firmly pressed and thrown into the middle of the plate. Then pour the soup all around. This works great with a mixing bowl with a spout, then you don`t spill the rim as much as with a soup ladle.
9. Finally, garnish the wheat with a fine bunch of dill.

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