A saucerful of secrets - Fresh tomato soup with staring mozzarella balls

tomatensuppe cookuos 20121103Ingredients for 4 servings:
500 g ripe tomatoes
500 ml vegetable broth (water & 4 tbsp bouillon powder)
100 ml dry white wine
2 tbsp tomato purée
2 tbsp olive oil
2 small shallots
8 small mozzarella globules
4 pitted black olives
3 garlic cloves
1 tbsp sugar
1 thyme sprig
6 basil leaves
Fresh chives, coarse salt, freshly ground pepper, paprika, oregano
Get olive oil in a large pot and add medium heat. Add onions and garlic. Cook until they are glazed. Deglaze them with wine and reduce fluid. Add chunked tomatoes and oregano and sugar and turn up the heat until it boils and deglazes. Reduce the heat, and simmer gently until it thickens – about 45 minutes. Remove the herbs. Puree the soup until it's smooth. Season with salt and pepper.
For the decoration:
Use a toothpick to pierce each olive and insert a rosemary needle into each hole to make six legs. Insert two pieces of chive into the small hole at the end of the olive to make antennas.
some crawling insects on the soup plates, lost in time and lost in space: 2 olives, and 6 (for spiders use 8) rosemary needles. Scoop out a hole from each mozzarella and fill it with some pimiento-stuffed olives. Place two of them in the soup and one insect on edge of each soup plate.

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