tin (425 ml) peeled tomatoes (in brine), 100 ml of heavy cream, 1/3 a bunch of chives, a small onion, spoon of flour, spoon of butter or margarine, a teaspoon of granulated broth, half a teaspoon of marinated green peppercorns (from the jar), salt, white pepper
Mix the tomatoes thoroughly in the brine. Peel the onion, cut into small cubes. Heat the fat in a saucepan, glaze the onion. Sprinkle with flour, fry until golden brown, Add the tomato mousse and a teaspoon of granulated broth, bring to a boil over medium heat, stirring constantly. Reduce the fire, pour half of the cream into a saucepan. Cook the soup over low heat yet 2-3 minutes. Rinse the chives, dry it, chop finely. Whip the rest of the cream lightly. Season the tomato salt and white pepper to taste, pour into cups. Garnish both portions with blobs of cream, sprinkle with chives and seeds of marinated green pepper.
tin (425 ml) peeled tomatoes (in brine),
