• For 2 servings
  • 300 g tomato sauce
  • 60 g celery head
  • 60 g red pepper peeled and roasted
  • 3 eggs
  • 100 g cream cheese
  • 1 cup celery leaves - can be replaced with parsley, basil or min
  • 2 tbsp olive oil olive oil
  • salt and pepper

The first step in preparing the tomato cream soup is to prepare the vegetables.

In a skillet over medium heat, heat olive oil and saute celery head cut into small cubes.

When the celery is tender, add the chopped pepper and cook for another 2-3 minutes. Add tomato sauce, boil and allow to simmer on low heat.

Boil the eggs, separate the yolks from the whites and chop the whites finely together with the celery leaves.

Add cream cheese and tomato mixture to the egg yolks and blend to a smooth consistency. Add a little water if necessary (in which case you will need to warm up the soup again).

Season with salt and pepper. Serve in bowls and garnish with a mixture of celery or herbs.