Title: Tomato Soup with Gin
Categories: None
Yield: 1 Servings

750 g Small, ripe tomatoes
250 g Onions
30 g Butter
2 c Beef stock
1/2 c Whipped cream
2 cl Gin (It turned out we had
-run out of Gin, so I
-improvised using Grappa -
-it worked well.)
1 Bay leaf
Salt
Pepper (I used black,
-freshly ground)
Thyme
Rosemary

From a web site of the University of Kaiserslautern, Germany (Source:
"Kochen rund um's Jahr", by Heidemarie Freund)

Cut the tomatoes into halves or quarters, depending on size. (I peeled them
first.) Finely chop onions. Melt butter in a casserole add onions, season
with salt, thyme and rosemary. Fry onions until soft. Add tomatoes and fry
them together with the onions for another 5 minutes, stirring constantly.
Add the bay leaf and the beef stock. With the lid closed let the soup
simmer at low heat for about 40 minutes. Then pass the soup through a sieve
or blend it in a mixer. (I put my small hand-held mixer into the casserole
and it worked well.) For a short moment, bring the soup to a boil again.
Then add salt and pepper to taste and pour the gin into the soup. Mix well.

Serve with a spoonful of whipped cream on each portion.

Posted to FOODWINE Digest 22 Mar 97 by Antje Harder
on Mar 23, 1997