From my lovely German friend's cook book. She uses her German soup maker but a saucepan works just as well.
Recipe by
Lesley
30 grams of Butter
1 clove of Garlic
1 Onion
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
1
Soften chopped onion in the butter for few minutes.
2
Add garlic and fry a few more minutes
3
Chop tomatoes into eighths and add. Add purée, salt, sugar & herbs and soften.
4
Add veg stock and simmer 30 minutes.
5
Stir in crème fraîche.
6
Add most of the coriander OR parsley leaves. Blitz.
7
Garnish each serving with few leaves.
8
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