Tomato Soup with potato spheres and fried basil
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!
