Swiss tomato soup

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MPI day 045Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisine and also features many dishes specific to Switzerland. The country was historically a land of farmers, so traditional Swiss dishes tend to be plain and made from simple ingredients, such as potatoes and cheese. Maybe therefore a typical lunch or dinner is only complete when it begins with a soup. This soup is originated from Zürich and on the one hand it has a strong Italian character but on the other hand it contains cream which is more typical of the French kitchen.

Ingredients: 1 onion, 3-4 tbsp of vegetable oil, 2 cloves of garlic, 750 gr tomato, 200 ml cream, 100 gr cheese and 1 egg white, fresh basil leaves and crouton

Directions: Peel and wash vegetables. Cut inion and chop garlic. In a frying pan heat oil and soaté onion and garlics. Add halved tomatoes and cook everything together for 3-to 5 minutes. Then bestrew vegetables with one spoon of flour and pour over 1,5 liter of water, stir until even. Flavor with 1 teaspoon of sugar and add one vegetable stock to it. Let it simmer for 10-15 minutes. Meanwhile in an other pan mix 200 ml cream, 100 gramms grated cheese and one egg white together. Get some liquid from the ready soup and add to cream and cheese mixture. Stir it well. Blend tomato soup with a liquidizer. Add the cheese cream mixture to tomato soup then cook everything together for 1-2 minutes under low temperature. Don’t let it to boil! Serve soup with crouton and fresh basil leaves on the top. Instead of using fresh tomato you can prepare this soup from tomato can as well.

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