Clear tomato soup

with polenta

For 4 servings

800 g ripe, aromatic tomatoes

2 stalks of celery

2 shallots

2 tbsp olive oil

1 sprig of thyme

1 sprig of rosemary

1 bay leaf

5 white peppercorns

1 pinch of sugar

salt

500 ml vegetable broth

1 tbsp ice cold butter

For the polenta

2 tablespoons oil

50 g polenta semolina

1 pinch of salt

1 pinch of pepper

1 pinch of nutmeg

1 tbsp chopped flat-leaf parsley

Preparation time: approx. 30 minutes
plus cooking time: approx. 40 minutes. Drawing time: approx. 15 minutes

Per serving approx. 385 kcal / 1612 kJ 8 g E, 27 g F, 24 g KH

1  For the soup, wash the tomatoes, cut out the stalks and quarter the tomatoes. Wash the celery, pull off any hard outer threads, cut into pieces. Peel and finely chop the onion or shallots.

2  Heat the oil in a saucepan and sweat the shallots in it for 2-3 minutes. Rinse the thyme and rosemary sprigs and add with the tomatoes, bay leaf, peppercorns and sugar. Salt and add the broth.

3  Bring the whole thing to the boil, cover and simmer gently over a low heat for 30 minutes. Then pass through a fine sieve.

4  For the polenta, heat 1 tablespoon of oil in a saucepan. Sprinkle in the polenta and sauté for 2 minutes while stirring. Pour in 350 milliliters of water, stir and bring to the boil. Let soak for 15 minutes, stirring occasionally. Mix with salt, pepper, nutmeg and parsley.

5  Spread the polenta mixture about 1 cm thick on an oiled baking sheet and let it cool. Cut the polenta into diamonds and fry in the remaining oil on both sides for about 1–2 minutes.

6  Let the tomato soup reduce a little. Remove from heat and stir in the cold butter in small pieces into the soup. Serve with polenta .