basil soup

Ingredients for 4 persons:

  • 3 shallots
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 100 ml of dry white wine
  • 800 ml poultry stock (instant)
  • 15 basil stems

Basil paste:

  • 30 g pine nuts
  • 250 g leaf spinach
  • 80 ml of olive oil
  • Salt, pepper, chili ad spice mill
  • 200 g cream

Tomatoes and mozzarella cubes:

  • 2 tomatoes
  • 100 g mozzarella


1st step

Peel the shallots and garlic clove, cut into fine cubes and fry in the olive oil. Deglaze with white wine, add the poultry stock and let the liquid cook in half over medium heat.

2nd step

Wash basil stalks and shake dry, pluck the leaves from the stems and set aside. Put the stems in the soup.

3rd step

Basil paste: To make the basil paste, roast the pine nuts in a frying pan without adding fat golden yellow.
Read the leaf spinach, wash and blanch in plenty of boiling salted water for about 10 seconds. Quench in ice water and drain well. Then express very firmly and crush roughly.
Puree olive oil with basil leaves, pine nuts and spinach. Season the paste with salt, pepper and chili and set aside.

4th step

Tomato and mozzarella cubes: Slice the tomatoes crosswise, scald briefly, quench and skin. Quarters, remove the cores and cut the pulp into small cubes. Finely chop the mozzarella.

5th step

Add the cream to the soup and bring to a boil again. Remove the basil stalks from the soup, add the basil paste and finely puree the soup. Cut the butter into small cubes and mix in little by little.
Season the soup with salt and pepper, arrange in deep plates and garnish with the tomato and mozzarella cubes.

Recipe from the RS brochure: Silvaner cuisine: light and tasty

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