Tomato soup with egg and herbed oil

Serves 4

olive oil for frying

3 medium onions chopped

3 red chillies

2 Chinese garlic

200 g red paprika diced

700 g diced canned tomatoes

500 ml chicken broth

Splash of white wine

100 ml cream

sugar

salt

black pepper

Herb oil:

50 ml extra olive oil

small bunch of parsley, thyme and rosemary

To make the soup, cook the onions, paprika and half the garlic without color. Deglaze with white  wine. Add the stock and canned tomatoes. Bring to the boil and cook about 20 minutes on a med low heat until the onions and paprikas are tender. Transfer to robot coupe or blender and process until smooth. Season. Pour back to the pot, add cream and cook another 10 minutes.

To make the herb oil. Blend olive oil and herbs in a food processor, season with salt, sugar and black pepper.

Serve the soup with herb oil and crushed boiled egg.