From my lovely German friend's cook book. She uses her German soup maker but a saucepan works just as well.
30 grams of Butter
1 clove of Garlic
700 grams of fresh Tomatoes
70 grams of Tomato Purée
1 pinch of Salt
1 teaspoon of Sugar
1 teaspoon of Italian Herbs
1 cube of Vegetable Stock
500 millilitres of boiling Water
1 large spoonful of Crème Fraîche
1 handful of fresh Coriander
1 handful of fresh Parsley
Soften chopped onion in the butter for few minutes.
Add garlic and fry a few more minutes
Chop tomatoes into eighths and add. Add purée, salt, sugar & herbs and soften.
Add veg stock and simmer 30 minutes.
Stir in crème fraîche.
Add most of the coriander OR parsley leaves. Blitz.
Garnish each serving with few leaves.
Serve with crusty bread.
The sweeter the tomato, the better the flavour. I use vine-ripened where possible, and the smaller the better.
Last edited on Saturday 3 April 2021