| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
German |
|
1 |
Servings |
INGREDIENTS
| 750 |
g |
Small, ripe tomatoes |
| 250 |
g |
Onions |
| 30 |
g |
Butter |
| 2 |
c |
Beef stock |
| 1/2 |
c |
Whipped cream |
| 2 |
cl |
Gin (It turned out we had run out of Gin, so I improvised using Grappa – it worked well.) |
| 1 |
|
Bay leaf |
|
|
Salt |
|
|
Pepper (I used black, freshly ground) |
|
|
Thyme |
|
|
Rosemary |
INSTRUCTIONS
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
<[email protected]> on Mar 23, 1997
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