Tomato cappuccino with spring herbs

Name: tomato cappuccino with spring herbs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 15 g butter; 300 g ripe tomatoes in pieces; 1 shallot finely chopped; 250 ml chicken bouillon homemade or from 3/4 tablet; 1 tl dried tomato tapenade; 100 ml milk; 100 ml whipped cream; 3 el fresh chives; 3 el fresh parsley

A tasty recipe. The starter contains the following ingredients: poultry, butter, ripe tomatoes (in pieces), shallot (finely chopped), chicken broth (homemade or from 3/4 tablet), dried tomato tapenade, milk, whipped cream, fresh chives and fresh parsley.

Ingredients

Kitchen Stuff

blender

Directions

Melt the butter in a pan and smother the tomato with the shallot, covered, gently for 5 minutes. Add the stock, tapenade and milk and let the soup simmer for about 10 minutes.
Puree the soup with a hand blender. Rub the soup through a sieve and season the soup with salt and pepper.
Beat the whipped cream almost stiffly.
Spoon the soup into warm cappuccino cups and spoon a spoonful of whipped cream. Finely chop the herbs and sprinkle on the cream.