The recipe for "Tomato soup with lemon cream and rosemary":
- 1.5 liters of chicken stock
- 1.5 kg of tomatoes canned in its own juice
- 1 large white onion
- 2 medium carrots
- 50 g butter
- 4 cloves garlic
- 1 tablespoon brown sugar
- 1 tablespoon of "Extra virgin" olive oil
- Salt and black pepper
- 100 g of natural yoghurt
- 4-6 tablespoons of double cream
- 1 sprig of rosemary
- zest of 1 lemon
Number of servings
The complexity of cooking
Meeting with friends, birthday, romantic dinner, Cocktail
Step by step recipe for cooking
Very finely chop the onion and carrot, garlicchop. In a large saucepan with a thick bottom, melt the butter, put the onion and garlic. Cook over medium heat, stirring occasionally, until softened, 5 minutes. Add the carrots and sugar, prepare, those 5 minutes.
Put the tomatoes in a saucepan with the juice andbouillon. Cover with a lid and simmer for 40-50 minutes. Remove from heat, cool completely and season with salt and pepper to taste. Then whisk in a blender until smooth.
For the cream, whisk cream into fluffy foam. Separately, mix the yogurt with crushed rosemary leaves and 2/3 chopped peel. Also whisk, then gently combine the yogurt and cream and refrigerate for 10 minutes.
Ladle the soup into glasses or cups in the middle put the spoon on the cream, sprinkle with the remaining peel and black pepper and serve. Soup can be warm or cold, but definitely cold cream.