| 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 | 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 <Antje_Harder@COMPUSERVE.COM> on Mar 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 870
Calories From Fat: 430
Total Fat: 48.7g
Cholesterol: 117.4mg
Sodium: 5297.6mg
Potassium: 2493.6mg
Carbohydrates: 96g
Fiber: 13.3g
Sugar: 42.3g
Protein: 22.7g