White Tomato Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g tomato (s)
- 1 liter stock (poultry stock)
- 4 tablespoon oil (olive oil)
- 2 shallot (s)
- 1 clove garlic
- 300 ml cream
- 50 g butter, (cold)
- 12 slices Parma ham
- salt
- Pepper White)
Print Recipe
Pin Recipe Instructions
- Quarter the tomatoes. Purée with a liter of poultry stock, 2 tablespoons of oil, salt and pepper with a magic wand. Put everything in a kitchen towel and catch the clear liquid. Dice 2 shallots, sauté in the remaining olive oil until translucent. Add the garlic, finely chopped. Now fill up with the clear tomato juice and let it boil down a little. Add 150 ml of cream and reduce to about 1/3 with the tomato stock. Work in the butter (cold) with a hand blender. Finally add 3 tablespoons of whipped cream and season with salt and pepper.
- Decoration suggestion: Put the ham on the plate (half on the edge) and pour in the soup. If necessary, color the rest of the whipped cream red (beetroot or similar) and put it in the middle as a blob.
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