A twist on a classic tomato soup recipe with the addition of potatoes spheres for a sophisticated and delicious result.
Ingredients
2 Bottles Mutti Tomato Puree (Passata))
2 cloves Garlic
350 g Potatoes
40 ml Double cream
40 g Feta Cheese
1 bunch Fresh basil Washed and dried
200 ml Seed oil
For frying
40 ml Extra virgin olive oil
salt
Black pepper
Tomato Soup with potato spheres and fried basil: Method
Peel the garlic cloves and put them in a large soup pot over a low heat with the extra virgin olive oil. Cook for 5 minutes until golden.
Add Mutti Tomato Puree, season with salt, stir a little bit and cover. Cook for 10 minutes, until the Tomato Puree thickens up. Add cream, stir well and set aside.
Peel the potatoes and work them with a corer to obtain the spheres. Cook them until soft (8 to 10 minutes) in salty boiling water. Drain the spheres and set aside.
Fry the basil leaves in the hot seed oil. Drain them on a paper towel.
Pour the soup into dishes and add the potato spheres. Sprinkle with feta cheese, add the fried basil leaves and season with fresh ground black pepper. Enjoy!
