Fresh tomato soup is alway a good idea! This recipe is ready in 20 minutes and so so good!
/f.eu1.jwwb.nl%2Fpublic%2Fi%2Fz%2Fu%2Ftemp-icnbebxivxiwewrnqyji%2Fp2zbl7%2FIMG_20200825_132737-0121810-2.jpeg)
RECIPE (4 persons)
Ingredients soup:
- 1kg ripe tomatoes, chopped
- 1 tbs tomato paste
- 1 cube chicken stock
- 1 onion, chopped
- 2 garlic cloves, chopped
Ingredients herb butter:
- 250gr good quality (unsalted) butter (Dutch: roomboter)
- 15gr parsley, leaves picked and chopped
- 15gr chives, chopped
- ½ ts salt
Ingredients parsley basil oil:
- 250ml olive oil
- 15gr parsley, leaves picked and chopped
- 15gr basil leaves, chopped
Method soup:
- Sauté the onion and garlic in 1 tbs olive oil until translucent. Add the tomato paste and stir.
- Add the tomatoes, stock and fill up with water until the tomatoes are covered. Boil for 15 min. When cooked, use a hand blender to mix the soup until smooth.
Method herb butter:
- Leave the butter outside the frigde until it reaches room temperature and is more easy to handle.
- Chop all the herbs and mix into the butter with a fork until mixed well. Put it back in the fridge until use.
Method parsley basil oil:
- Put a big pot full of water on the stove and bring to a boil. Blanch the parsley for 2 minutes and cool in a bowl of ice cold water.
- Add the oil, blanched parsley and basil in a blender and mix on high until you reach the desired consistency. If you like some more acidity then add 1 ts of lemon juice to the mixture. You can usethis oil in soup, as a dip for veggies or bread for two weeks if stored properly in a fridge. Enjoy!
Add comment
Comments