Gastronomixs

Tomato soup perfumed with cinnamon

Serve your guests this tomato soup once and they will never want tomato soup any other way! The cinnamon highlights the flavours of tomato and basil, and is surprisingly at home in this savoury dish.

Tomato soup perfumed with cinnamon

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Ingredients

2

tbsp

olive oil

3

 

shallots, chopped

2

cloves

garlic, chopped

150

g

button mushrooms, sliced

100

g

celery, in pieces

100

g

leek, white, chopped

1000

g

tomatoes, sliced

3

whole

cinnamon sticks

15

leaves

basil

1

l

vegetable stock                               

2

dl

crème fraîche

2

dl

unsweetened whipping cream

Preparation method

  • Heat the olive oil in a large pan and fry the shallots, garlic, mushrooms, celery, and white part of the leek.
  • Add the cinnamon sticks, basil and sliced tomato and simmer over low heat for 10 minutes.
  • Add the vegetable stock and the crème fraîche and continue to simmer for another 20 minutes.
  • Strain the soup through a sieve and season with freshly ground salt and pepper.
  • Beat the cream until it has the consistency of yoghurt, and fold into the soup.

Serving suggestions

  • As a soup, garnished according to your preference.
  • As an amuse-bouche, e.g. with a topping of celery espuma.

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