|750 grams||Small, ripe tomatoes|
|2 cups||Beef stock|
|½ cup||Whipped cream|
|2 cloves||Gin (It turned out we had run out of Gin, so I improvised using Grappa - it worked well.)|
|Pepper (I used black, freshly ground)|
From a web site of the University of Kaiserslautern, Germany (Source: "Kochen rund um's Jahr", by Heidemarie Freund) Cut the tomatoes into halves or quarters, depending on size. (I peeled them first.) Finely chop onions. Melt butter in a casserole add onions, season with salt, thyme and rosemary. Fry onions until soft. Add tomatoes and fry them together with the onions for another 5 minutes, stirring constantly.
Add the bay leaf and the beef stock. With the lid closed let the soup simmer at low heat for about 40 minutes. Then pass the soup through a sieve or blend it in a mixer. (I put my small hand-held mixer into the casserole and it worked well.) For a short moment, bring the soup to a boil again.
Then add salt and pepper to taste and pour the gin into the soup. Mix well.
Serve with a spoonful of whipped cream on each portion.
Posted to FOODWINE Digest 22 Mar 97 by Antje Harder <Antje_Harder@...> on Mar 23, 1997
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