Tomato Soup with Rice
Scald the tomatoes in boiling water, peel and remove the seeds. Remove the stems and chop the flesh coarsely.
Peel the onion and garlic cloves. Chop the onion finely. Heat the olive oil in a saucepan, sauté the onion and squeeze the garlic through a press into the pan.
Add the diced tomatoes and cook for 5 minutes, the add the vegetable stock. Cook over medium heat about 10 minutes.
Rinse the basil and shake dry. Pluck the leaves from the stems and set 8 leaves aside for garnish. Cut the remaining leaves into thin strips and mix into the soup. Add the rice and warm it through.
Season the soup with salt, pepper and nutmeg. Stir in the cream. Spread the tomato soup into four soup plates and garnish with basil leaves. Serve immediately.