White Tomato Soup
(4 servings)
| Heat three table spoons of olive oil and four cloves of garlic in a large pot. |  |
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Peel and slice three onions and cook them translucent. |
| Grind one tea spoon of coriander seeds, one tea spoon of fennel seeds, one tea spoon of caraway, one tea spoon of black pepper, four cloves, one small piece of cinnamon and one mace in a mortar and cook the spices and two bayleafs with the onions. |  |
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Deglaze with the peel and juice of one orange. |
| Add two kilograms of diced tomatoes and one liter of vegetable stock. |  |
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Let it simmer for 30 minutes |
| Pass the soup through a sieve and collect the liquid. |  |
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Carpet a sieve with a linen towel and filter the liquid. |
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| Add one cup of whipped cream. |  |
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Serve with dill and cheese bisquits. |