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Fresh tomato puree soup
1 serving
peel the leeks, rinse, finely chop and spisser in the oil, add the finely chopped tomatoes and empty. then wipe, season with white sauce and cook for about 20 minutes in bone broth. then strain through a sieve, salt, season with sour cream, butter and stir until homogeneous. when delivered to the table, put boiled rice into the plate.
peel the leeks, rinse, finely chop and spisser in the oil, add the finely chopped tomatoes and empty. then wipe, season with white sauce and cook for about 20 minutes in bone broth. then strain through a sieve, salt, season with sour cream, butter and stir until homogeneous. when delivered to the table, put boiled rice into the plate.
poultry bones - 150 g, tomatoes - 175 g, leeks - 24 g, sour cream - 40 g, flour - 10 g, rice - 12 g, butter - 10 g, salt - 4 g
