BASIL AND TOMATO SOUP FOR SUMMER
Preparation Time: 15 minutes Cooking time: 40 minutes
1. 1 thinly sliced average size onion
2. 25 gram 2 tablespoon butter
3. 3 tablespoon wheat flour
4. 1 litre OR 4 cups vegetable stock
5. 1kg ripe tomatoes
6. 2 tablespoon tomato paste
7. A few fresh basil leaves
8. 6 tablespoon crème fraîche (optional)
10. ground black pepper
Step 1: Cook the onion till golden brown in butter. Cook, stirring constantly, for one minute after adding the flour. Stir in the stock gently once the pan has been taken off the heat. Continue cooking, stirring constantly, until the sauce has thickened.
Step 2: To remove the seeds, cut the tomatoes in half and set them in a strainer over a basin. As soon as you've pressed out every last drop of tomato juice, throw away the tomatoes and save the juice for later.
Step 3: Add the tomato pure, herbs, tomatoes, and juice to the mixture and mix well to combine. To your liking, adjust the amount of seasoning. For 30 minutes, cover and simmer on low heat.
Step 4: In a blender, puree the soup until smooth. Reheat gently in a clean pan after straining through a sieve.
Step 5: Pour the soup into six dishes and top each one with a dollop of crème fraîche (optional). Serve with a sprinkle of basil.