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olive oil
some slices of leek
1 onion
1/2 cucumber
2 potatoes
36 tomatoes
the outcome of this is 4 litres of soup, so for 2 litres use half quantity
pour as much olive oil in a big pan up to bottom is covered
heat it on medium flame, meanwhile slice onions and leek, place them in the pan, season with salt and stir,
cut tomatoes, add them in batches continuously stirring, also potatoes and cucumber, season with salt
to refine: this time we used:
basil and oregano, dried
fresh parsley
white pepper
now the soup is simmered on low heat
then puree with the Flotte Lotte (food mill)
2l soup is poured into another pan, and mixed with creamy boletus-mushroom soup spiced with truffel, cooked by Stefan Walch from Fulda.
The mushrooms complemented the watery tomato soup very well. Delicious
the other 2 litres we use for the cooking of the meatballs, prepared by the children. (minced beef, nutmeg, salt, pepper and breadcrumbs)
The soup was served in the following way:
one had the choice between:
Tomato soup with a portion of philosophy, currently mushrooms
10 people have eaten this soup
8 people have eaten soup, cooked with meatballs
9 people have put meatballs into the soup
the soup can also be served with croutons, grated gouda cheese, freshly chopped parsley and chives.
(question: how many people have eaten this soup)
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