Crema di pomodoro
Eggs with tomato cream
This recipe is for a rich tomato soup, a recipe originally from the Piedmont region in Italy.
If ripe tomatoes are not available, peeled tomatoes by the can may be an adequate substitute. Marjoram leaves are available in most groceries. I tend to drive away from the dried herbs in little bottles since they are nothing more than mere sawdust. But that is my preference.
1 white onion
1 celery stalk
50 g butter
1 kg fresh ripe tomatoes
1 tsp sugar
Salt and pepper
1 handful fresh marjoram leaves
450 ml milk
3 hard boiled eggs
Chop onion, carrot, and celery and cook in butter over low heat until tender, about 3-5 minutes.
Add chopped tomatoes to the pan and season with sugar, salt and pepper. Sprinkle about half of the marjoram. Let cook for about 10 minutes or until the tomatoes have softened and are starting to break up at the edges, stirring occasionally.
Pour in the milk and stir to distribute evenly.
Remove from heat and let stand for about 3 minutes to settle.
Puree the mixture in a blender or food processor until smooth.
Cut eggs in half lengthwise and place in the center of each soup plate, yolks facing up
Reheat the puree, and then pour the soup around the eggs.
Garnish with the rest of the marjoram