Tomato-Clove Soup Sippers

March 2009
Tomato-Clove Soup Sippers

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Makes: 8 servings

Prep: 10 mins

Cook: 25 mins

  • 3 cups vegetable broth
  • 2 cups tomato puree
  • 1 1/2-inch-thick slice of onion
  • 6 whole cloves
  • Salt
  • 1/2 cup creme fraiche, plus more for serving
  1. In a heavy, medium saucepan or a Dutch oven, bring the vegetable broth, tomato puree, onion and cloves to a simmer. Partially cover and cook for 20 minutes.
  2. Strain the soup through a sieve into a large bowl. Season with salt and whisk in 1/2 cup creme fraiche. Place in another bowl filled with ice to cool. Refrigerate until chilled, about 30 minutes. Serve in shot glasses, dollop with more creme fraiche.
Tip Small on time?
  • If you have 1 day: Do all your chopping in advance. Refrigerate chopped foods in plastic baggies and containers until you're ready to cook.