• olive oil 60 gram 1
  • onions 200 gram 1
  • leek 60 gram 1
  • bacon 70 gram 1
  • chili 4 gram 1
  • garlic 15 gram 1
  • nutmeg 1 gram 1
  • clove 1 gram 1
  • bay leaves 1 gram 1
  • water 1000 gram 2
  • tomato paste 120 gram 2
  • pomodore juice 1000 gram 2
  • pomodore brunoise..can 500 gram 3
  • basil chopped 30 gram 3
  • sugar 20 gram 3
  • white vinegar 20 gram 3
  • cream 500 gram 4
  • stems of basil leaves for decoration

A good tomato basil soup is always hard to get some to sweet some to watery or too much basil too thick….so many things i have seen. As i was a part of a food developing team we decided to go to Italy and get some real answers. After we came back we made this recipe…although i must say it is not the most spectacular recipe the taste is great and pure.

DIRECTIONS :

Put the olive oil in a pan (that can keep more then 3 ltr) . then fry on medium/low heat the other numbers 1 (behind the ingredients) for about 10 min. Add numbers 2 and cook for 5 min. Add numbers 3 and do not cook after that .  Whip the cream and put a spoon of whipped cream in the middle of the plate decorate with basil. Serve the soup at the table .

serve with some roasted Italian bread.

 

happy cooking

Chef Marcel

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