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Ingredients
- 1.2 kg peeled canned tomatoes
- 80 g extra virgin olive oil
- 100 g carrots
- 100 g celeriac
- 60 g onion
- 10 g granulated sugar
- 60 g cold butter
- 100 ml whipping cream
- 2 cloves garlic
- 8 large leaves fresh basil
- a little black pepper from the mill
- a pinch of fine table salt
Method
- 1Peel the onion and chop it roughly. Clean the carrots and celeriac and cut them into cubes of approx. 1 cm. Peel the garlic and lightly press it with the flat side of a knife.
- 2Heat 60 g of olive oil in a pot over medium heat. Add carrots and celeriac and sauté for about 3 minutes, stirring frequently. Add garlic and granulated sugar and sauté for another minute, stirring constantly. Add the onion and continue to sauté everything together for about 5 minutes.
- 3Add the canned peeled tomatoes, salt, and pepper. Stir everything well and let the soup simmer uncovered over medium heat for about 10 minutes.
- 4Then tear the basil leaves into the soup, pour in the whipping cream, and let it cook for another 5 minutes. Remove the pot from the heat, add the remaining olive oil and the cold butter cubes. Puree everything very finely with an immersion blender.
- 5Strain the soup through a fine sieve, season again with salt if necessary, and stir. Drizzle each portion with about 1 tbsp of olive oil and serve garnished with fresh basil leaves.
