Tomato Soup with Gin
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1 bay leaf
- salt
- 30 g butter
- thyme
- rosemary
- pepper (i used black,
- 750 g small, ripe tomatoes
- 2 cl gin (it turned out we had
- 1/2 c whipped cream
- 250 g onions
- 2 c beef stock
- Carbohydrate 50.43716 g
- Cholesterol 227.53 mg
- Fat 70.4042 g
- Fiber 4.51380011463165 g
- Protein 43.35796 g
- Saturated Fat 43.61308 g
- Serving Size 1 1 Serving (3080g)
- Sodium 4029.934 mg
- Sugar 45.9233598853684 g
- Trans Fat 4.19178000000001 g
- Calories 978 calories
From a web site of the University of Kaiserslautern, Germany (Source: "Kochen rund ums Jahr", by Heidemarie Freund) Cut the tomatoes into halves or quarters, depending on size. (I peeled them first.) Finely chop onions. Melt butter in a casserole add onions, season with salt, thyme and rosemary. Fry onions until soft. Add tomatoes and fry them together with the onions for another 5 minutes, stirring constantly. Add the bay leaf and the beef stock. With the lid closed let the soup simmer at low heat for about 40 minutes. Then pass the soup through a sieve or blend it in a mixer. (I put my small hand-held mixer into the casserole and it worked well.) For a short moment, bring the soup to a boil again. Then add salt and pepper to taste and pour the gin into the soup. Mix well. Serve with a spoonful of whipped cream on each portion. Posted to FOODWINE Digest 22 Mar 97 by Antje Harder <Antje_Harder@COMPUSERVE.COM> on Mar 23, 1997
