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🍽️ Tomato Soup with Chicory

160 kcal · 30 min

Ingredients

• 2 shallots
• 1 garlic clove
• 1 tbsp olive oil
• 400 g pureed tomatoes
• 350 ml vegetable broth from a jar
• 1 chicory
• 1 tbsp butter
• lemon juice
• salt
• pepper from the mill
• 1 tbsp hot Mexican sauce
• 2 tbsp gin
• 50 ml whipping cream
• chervil leaves (for garnishing)

Instructions

1. 1. Peel the shallots and garlic and chop finely. Heat the olive oil in a pot. Sauté the shallots and garlic in it until translucent. Then add the pureed tomatoes and vegetable broth and simmer gently for 5 minutes.
2. 2. Clean the chicory, halve it lengthwise, and separate the leaves from the core. Cut larger leaves into small pieces. Heat butter in a pan and briefly fry the chicory in it. Drizzle with some lemon juice and season with salt and pepper.
3. 3. Season the soup with a Mexican sauce, 1 tbsp gin, salt, and pepper. Arrange the chicory in the soup. Mix the cream with the remaining gin and add it to the soup. Serve decorated with chervil.

Nutrition per serving

• kcal: 160
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 15 g