Cream of Tomato Soup

Put the diced tomatoes and separated tomatoes in a saucepan with the veal stock and bring to the boil. Pass the soup through a straining cloth for one night. This will give a clear liquid.

Then sauté the shallots and garlic in clarified butter until soft. Add the tomato essence and bring to a boil. Add the whipped cream and white wine and whip with a blender, add the vinegar, season with salt, pepper and chili. Cut the basil leaves into thin strips and stir into the soup.

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By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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