Tomato Cream Soup with Tuscan Croutons and Poached Egg
Soups • Italian
Description
Tomato cream soup with Tuscan croutons and poached egg
Ingredients
- Tomatoes 20 oz
- Garlic 3 cloves
- Onion 1 piece
- Salt to taste
- Sugar to taste
- Ground Black Pepper to taste
- Olive Oil 2 tablespoons
- Chicken Egg 2 pieces
- Vinegar essence 1 teaspoon
- Ciabatta 2 pieces
- Pesto 1 teaspoon
- Basil 1 teaspoon
- White Part of Leek 1 head
Step-by-Step Guide
Step 1
Peel the tomatoes and cut them into large cubes.
Step 2
Sauté the chopped garlic and onion in olive oil, add the tomatoes and simmer until soft, then add salt, sugar, pepper, and blend until smooth.
Step 3
Tear the ciabatta into large pieces, coat them in pesto, and toast until crispy and golden.
Step 4
Boil water, add vinegar, create a whirlpool, and pour in the egg to poach it.
Step 5
Pour the tomato soup into a bowl, place the poached egg in the center, sprinkle with chopped leek and basil, arrange the croutons around the edges, garnish with basil leaves, and drizzle the dish with olive oil.
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