red plate day
don't you think all the green in my soup dish is getting boring?
it bores me a little, so i thought the only thing green added to today's soup will be the fresh herbs and as a contrasting colour for the soup itself i'd totally go for RED. instead of chopping the tomatoes in my farm box, i thought i'd make a much quicker soup if i finally used up those canned peeled tomatoes in my kitchen cupboard.
recipe # 8: very fast tomato soup
1 can of peeled tomatoes (250 g)
1 tbsp oil
3 cloves of garlic
fresh herbs (i used oregano and thyme)
1 tbsp crème fraîche (i take the lean rama cremefine)
salt, pepper
- give the peeled tomatoes a quick blizz with the hand-held blender to hackle them
- in a pot, quickly fry minced garlic and the herbs in one tbsp of oil
- pour in the blizzed tomatoes and bring to a boil
- whisk in one tbsp of crème fraîche
- season to taste
- you can strain the soup if you want, but i actually like it better if it's not too smooth
1 Kommentar:
Like you I prefer not to destroy the texture by pureeing. But unlike you, I'm impressed by the blue, not the red. Your first photo is one of the best I've ever seen on your site.
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