Tomato soup with garnish:
- 1 onion
- 1 clove of garlic
- 1 carrot
- Celery root
- ½ fennel
- ½ ts fennel seeds
- ½ ts smoked peppers
- 1-2 tablespoons sunflower oil
- 100 g bacon
- 1 tbsp tomato puree
- 4 plum tomatoes
- 1 tablespoon wheat flour – can be replaced with maizena
- 1 liter of vegetable stock or 1 bouillon cube and 1.2 liters of water
- Salt and lemon to taste
- If you have an old splash of cream, you can use it in the soup as well
Garnishes:
- 4 eggs
- Old bread or new if you want to bake next to it
- Some spring onions
- Walnuts or other protein sources you like, such as crispy bacon
- 3-4 tsp sour cream
- Boiled macaroni is a classic for this soup
Rolls:
- 5 dl cold water
- ½ pack fresh yeast
- 350 g wheat flour
- 150 g total wheat
- 50 g whole grain wheat
- 50 g flaxseed
- 50 g barley flour
- 25 g of olive oil
- 8 g of salt
This is what you do:
Peel the vegetables. You most likely do not need to peel the carrot. Cut them into small pieces and heat a saucepan. Put in the oil and the vegetables, let them get a little color before you add the tomato puree. Let it cook for 1-2 minutes before adding the flour and tarragon. Tie it together.
Cut the tomatoes into 4 and keep in the pot. Pour over the vegetable stock and cook until the vegetables are tender. Then run it up in a kitchen mixer or with a hand mixer. You definitely get the best results if you use a kitchen mixer or blender.
Taste the soup with salt and lemon.
Mix together the sour cream with the tarragon. Chop it finely if you use fresh.
For the rolls, knead all the ingredients on low speed in a food processor for approx. 20 minutes. Then let it rise. Sift flour on the counter and place the dough over. Squeeze it out and sprinkle over flaxseed. The thickness of the dough should be approx. 1.5 cm. Then let it rest for a few minutes before cutting it to the desired size. Raise on a tray with baking paper and then bake at 210 degrees hot air for 10-12 minutes. They must be golden.
Herbal oil is made by mixing 250 g washed spinach with 60 g fresh chives and 6 dl sunflower oil or neutral oil in a fast mixer. Heat it then until it all bubbles in a saucepan and strain through cloth. Cool.