Tomato Soup with Chicory

Ingredients

• 2 shallots
• 1 Garlic clove
• 1 tbsp Olive Oil
• 400 g passata tomatoes
• 350 ml vegetable broth from a can
• 1 chicory
• 1 tbsp butter
• Lemon juice
• Salt
• freshly ground pepper
• 1 tbsp spicy Mexican sauce
• 2 tbsp gin
• 50 ml heavy cream
• Chervil leaf (for garnish)

Instructions

1. 1.

   Peel and finely dice shallots and garlic. Heat olive oil in a pot. Sauté shallots and garlic until translucent. Add passata tomatoes and vegetable broth, simmer gently for 5 minutes.

2. 2.

   Clean chicory, halve it, separate leaves from the stem, cut large leaves into small pieces. Heat butter. Briefly sauté chicory. Drizzle with lemon juice and season with salt and pepper.

3. 3.

   Season soup with Mexican sauce, 1 tbsp gin, salt and pepper. Plate soup with chicory. Whisk cream with remaining gin and pour over soup. Serve garnished with chervil.