Clear tomato bouillon

For 6 people
  • 2 medium-sized onions
  • 1 E L Oil
  • 1 l Vegetable broth
  • 1 Can (s) (850 ml) Tomatoes
  • 1 bay leaf, 3 peppercorns
  • 2 medium-sized tomatoes
  • 2-3 stem (s) Dill, 2 egg whites
  • Salt, pepper, possibly 2 tbsp gin
40 minutes
light
1.
Peel and chop onions. Sauté in hot oil. Add the stock, tomatoes with liquid, bay leaves and peppercorns. Chop the tomatoes, bring everything to the boil. Simmer over low heat for about 30 minutes. Then let it cool down
2.
Score the tomatoes, scald over, peel off the peel. Core and dice tomatoes. Wash and finely chop the dill
3.
Sieve the stock. Beat the egg whites lightly and stir into the cold tomato stock. Bring to the boil, stirring carefully, skimming off the foam. Pour the broth through a fine sieve or filter bag. Heat again. Season to taste with salt, pepper and gin. Serve with diced tomatoes and dill
1 person approx li> 70 kcal
  • 290 kJ
  • 3 g protein
  • 4 g fat
  • 5 g carbohydrates
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