Name: Tomato and Anchovy Soup
Total time: 35 min
Yield: 4
Ingredients: 21 ounces tomatoes; 2 onions; 2 cloves garlic; 12 Anchovy fillet (in oil); 0.125 cup butter; 3 teaspoons herbes de Provence; 1 bay leaf; 2 tablespoons fresh thyme (chopped); 2.5 cups vegetable stock; sugar; salt; peppers; 1 tomato (skinned, deseeded and cut into strips); 4 tablespoons olive oil; 1 teaspoon herbes de Provence

Ingredients

for 4 servings

To garnish

1 tomato (skinned, deseeded and cut into strips)

4 tablespoons olive oil

1 teaspoon herbes de Provence

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Preparation steps

Cut a cross into each tomato, drop into boiling water for a few seconds, then skin, remove the stem scar and cut the tomatoes into quarters.

Peel and finely dice the onions and garlic. Chop the anchovy fillets.

Heat the butter in a pan and briefly sweat the onions, garlic and tomatoes. Add the anchovies, herbes de Provence, bay leaf and thyme, then add the stock.

Put a lid on the pan and simmer the soup over a low heat for about 20 minutes. Remove the bay leaf, puree the soup and push through a sieve.

Reheat and season to taste with sugar, salt and pepper. Ladle the soup into plates and serve garnished with the tomato, oil and herbs.