Fresh Tomato Soup Puree
4 servings
30 minutes
Tomato puree soup is an exquisite dish of German cuisine that captivates with its velvety taste and subtle aromas. The origins of this recipe trace back to European gastronomic traditions, where special attention was given to delicate textures and harmony of flavors. Rich with a slight acidity from ripe tomatoes, this soup warms wonderfully and provides a sense of coziness. Leeks add a subtle spiciness, while butter and cream give it a creamy softness. A unique feature of the serving is rice, which makes the soup more filling and unusual. Ideal as a light lunch or dinner accompanied by crispy bread and a glass of white wine.
1
Clean the leek, wash it, chop it finely, and sauté in oil, add chopped tomatoes and simmer. Then strain, season with white sauce, and cook for about 20 minutes in broth made from bones.
- Leek: 100 g
- Butter: 40 g
- Tomatoes: 700 g
- Wheat flour: 40 g
- Meat bones: 600 g
2
After that, strain through a sieve, add salt, mix with sour cream and butter until a homogeneous mass is formed. When serving, place boiled rice in the plate.
- Salt: to taste
- Sour cream: 160 g
- Butter: 40 g
- Rice: 50 g