Summary

Ingredients

• 2 onions)
• 500 g tomato (s)
• 4 carrot (s)
• 2 tablespoon clarified butter
• salt
• 0.5 teaspoon ½ herbs Provence, dried
• 1 bay leaf
• 250 ml tomato juice
• 500 ml beef stock, (from the glass)
• pepper
• 1 shot sherry
• Creme fraiche Cheese

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Instructions

1. Dice the onions. Peel and cut the tomatoes into eighths. Peel the carrots and cut into slices. Heat the clarified butter and add the onions. Sprinkle with salt and herbs from Provence. Simmer briefly. Put the tomatoes, carrots and bay leaf in the pot and sauté a little. Add tomato juice and beef stock, bring to a boil. Reduce the heat and season with salt and pepper. Let simmer in a closed pot for approx. 45 minutes. Take out the bay leaf and puree everything. Pour in the sherry generously and season it if necessary. Serve garnished with crème fraîche.