Clear tomato soup

For 4 people
  • 20 g butter or margarine
  • 2 meat bones
  • 1 Bund Soup green
  • 1 kg Tomatoes
  • 2 bay leaves
  • 5 Peppercorns
  • salt
  • 60 g flour
  • 1/8 l Milk
  • 1 egg
  • grated nutmeg
  • 1 Bund Chervil
  • white pepper
  • 1-2 EL dry sherry
150 minutes
Heat 10 g fat in a saucepan and sear the meat bones in it. Soup greens and tomatoesclean, wash, 2 set aside. Roughly dice the rest and add to the bones. Deglaze with 2 liters of water.
Add the bay leaves, peppercorns and 1 teaspoon of salt and cook everything over low heat for about 2 hours. Mix the flour, milk, egg, salt and nutmeg together. Finely chop the chervil, except for something to garnish, and stir in.
Heat the remaining fat in a pan and bake thin pancakes from the batter. Roll up tightly and cut into thin slices. Scald the rest of the tomatoes briefly, peel and quarter them, remove the seeds and dice the tomato flesh.
Pour the soup through a fine sieve. Season with salt, pepper and sherry. Arrange a few pancake rolls and diced tomatoes in preheated plates. Pour over the hot soup and garnish with chervil leaves and serve immediately.
1 person approx.:
  • 160 kcal
  • 670 kJ


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