Tomato soup with pistou

Last Recipes

Tomato soup with pistou

Tomato soup with pistou

Tomato soup with pistou
Tomato soup with pistou

Number of people

1 kg of ripe tomatoes

1 leek

1 celery

1 onion

2 cloves of garlic

10 basil leaves

1 cube of chicken broth

80 g grated parmesan cheese

2 tablespoons of fresh cream

2 tablespoons olive oil

1 lump of sugar



Preparation: 20 min
Cooking time: 20 min
Step 1
Rinse the tomatoes, leek and celery stalk.
Step 2
Cut the tomatoes into pieces.
Step 3
Slice the leek and celery.
Step 4
Peel and chop the onion.
Step 5
Dissolve the broth tablet in 25 cl of hot water.
Step 6
In a casserole dish, gently cook the leek and onion with 2 tablespoons of olive oil for 5 minutes, until they lightly brown.
Step 7
Add the tomatoes, celery and sugar cube. Mix, let it come back 2 minutes. Pour in the broth.
Step 8
Salt lightly this broth is already salty, add pepper and cook for 20 minutes.
Step 9
Peel and squeeze the garlic cloves.
Step 10
Put the soup in the vegetable mill with the fine grill and keep it warm.
Step 11
Mix them with the chopped basil and grated parmesan cheese, then add the crème fraîche.
Step 12
In a previously heated soup tureen, dilute this mixture by gradually pouring in the very hot soup.
Step 13
Serve immediately.
Author's note
NB: According to your taste, you can replace the parmesan cheese with comté cheese.

No comments