Soupe à la Tomate

Slow-roasted French tomatoes blended with shallots, tarragon, and a touch of cream into a velvety red soup.

Ingredients

• 500g beef chuck
• 300g puff pastry
• 2 tsp sliced leeks
• 1 tsp cracked black peppercorns
• 2 tbsp extra-virgin olive oil
• 200g carrots
• a handful of fresh chives, chopped
• unsalted butter, to taste
• 1 cup beef stock
• 1 tsp herbes de Provence
• 1 cup leeks, sliced
• crème fraîche, to taste

Instructions

1. 1

   Heat extra-virgin olive oil in a large pot over medium heat and cook the minced garlic and sliced leeks gently until soft and fragrant.

2. 2

   Stir in the herbes de Provence and bay leaves, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the sea bass fillets and pearl onions, stirring well to coat everything in the spiced base.

4. 4

   Pour in the whole milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the sea bass fillets is tender, about 40 mins.

6. 6

   Stir in the puff pastry and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the crème fraîche and adjust the seasoning to taste.

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