Summary

Ingredients

• 2 kg tomato (s), ripe
• 1 celeriac
• 1 carrot (s)
• 1 leek stick (s)
• 2 onions)
• 100 g tomato paste
• 2 liters chicken broth
• 2 cloves garlic)
• 1 sprig rosemary
• 2 sprigs thyme
• 1 sprig basil
• 1 sprig oregano
• 2 teaspoons sugar
• salt and pepper
• 200 ml cream
• 1 tablespoon crème fraîche
• 2 tablespoon butter
• 100 g beef smoked meat
• 175 g rice
• 1 tablespoon parsley, finely chopped

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Instructions

1. Clean and roughly chop the onions, leek, carrot and celery, finely dice the smoked beef and lightly mash the garlic cloves. Quarter the tomatoes, removing the stems.
2. Heat the butter and let the onions, leeks, celery and carrots take lightly. Add the smoked beef and continue frying until everything starts to brown well. Add the tomato paste, stir and roast, after about 1 minute add the tomatoes, heat while stirring and let simmer for about 10 minutes. Then top up with the chicken broth, add sugar and herbs, bring the soup to a boil and simmer gently for 1 hour.
3. Cook the rice until it is grainy according to the instructions on the packet.
4. Strain the tomato soup through a sieve and put it back in the saucepan. Add the rice, pour in the cream and bring to the boil again. Refine with crème fraîche and season with salt, pepper and parsley.