Double-pulled tomato broth

Name: double-pulled tomato broth
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 3 el olive oil; 1 onion shredded; 2 twigs thyme erased; 1 toe garlic; 1 pot poultry feast 380 ml; 1 look tomato cubes 400 g; 2 Sun dried tomatoes (jar 295 ml), in small cubes

A tasty recipe. The starter contains the following ingredients: poultry, olive oil, onion (chopped), thyme (fermented), garlic, poultry meat (380 ml), tomato cubes (400 g), sundried tomatoes ((jar 295 ml) and in small cubes).

Ingredients

Kitchen Stuff

hand blender or food processor

Directions

Heat the oil and fry the onion until it is high on medium heat.
Keep some thyme behind for the garnish.
Add the remaining thyme and garlic to the onion.
Bake 1 min.
And scoop regularly.
Pour the poultry meat into a measuring cup and fill with water to 1 liter.
Add the fondue and the tomato cubes to the onion.
Bring to the boil and cook for 15 minutes on low heat.
Finely grind the soup in the food processor or with the hand blender and pour through a sieve.
Add the tomatoes to the soup and let the soup cook for 30 minutes on low heat.
Sieve the soup again and season with salt and pepper.
Leave to simmer for a further 15 minutes on low heat.
Serve in small glasses and garnish with some thyme leaves..