- 1 onion
- 3 carrots
- half bunch of basil
- 1 clove of garlic
- 1 teaspoon sambal
- (possibly a
couple of sundried tomatoes) 2 cans of peeled tomatoes over 1 liter of broth 2 egg yolks cooking cream 1 tbsp (balsamic) vinegar
The first step is to stew in oil for 20 minutes (so do not fry) of pieces:
utlets of basil (half bunch)
Garlic (1 clove)
Sambal (1 tsp)
A few sliced sundried tomatoes!
After you add two cans of peeled tomatoes and make them smaller with your ladle, let it simmer again for 20 minutes!
Bring it back to a boil with more than a liter of broth!
Then mash it (in parts) in the food processor or with the
Fill in an intro text here
2 egg yolks with 6 tbsp cooking cream and a tbsp. vinegar.
Mix this in theNOT COOKINGsoup.
Tastethe soup, add some salt and pepper to taste.
If the soup is very salty, you can easily add some water!
Tip: Delicious with a sandwich, some mozzarella, tomato and basil! (= Caprese)
It looks like a recipe that takes a lot of time, but in the 40 minutes'
fiddling time 'you can do something else.
Tip: Like so many soups, the soup is even tastier the next day! So you can store it just fine!
Tip: From the proteins you can make delicious meruenges with sugar!
Tip: maybe handy to set a cooking alarm. Not exactly, but if you look a bit like me... you're about an hour later, and your vegetable is still fried.
Tip: If you have the food processor with blender, rinse it and make a smoothy for dessert!
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