Buon appetito!
Tomato soup with mascarpone
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 2 cans ELVEA cherry tomatoes
- 2 tablespoons ELVEA Doppio Concentrato
- 2 shallots
- 1 chili pepper
- 1 piece of leek white
- 4 tablespoons olive oil
- 6 dl vegetable broth
- pepper
- salt
- 2 teaspoons savory
- 100 grams of mascarpone
Preparation
-
1
Finely chop the shallots, the chili pepper, and the white of the leek.
-
2
Sauté in olive oil and stew until translucent.
-
3
Add the tomatoes.
-
4
Sauté briefly and add the tomato paste. Sauté a little longer and deglaze with the broth.
-
5
Season with pepper, salt, and savory.
-
6
Cook with the lid closed.
-
7
Taste if it is seasoned enough and serve with mascarpone.
Buon appetito!
