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(for 6 persons)
ingredients: 1½ tbsp butter, 1 tbsp olive oil, 1 finely chopped onion, 1 garlic clove, minced, 1kg oval tomatoes, cut into dices, 700ml vegetable stock, 125ml dry white wine, 2 tbsp pesto rosso, salt and pepper, 2 tbsp freshly chopped basil leaves, 150g crème fraiche, fresh basil leaves for the garnish.
Melt butter and oil in a pan, saute onions until tender, add garlic, tomatoes, stock, wine, pesto, mix well, season to taste with salt and pepper.
Simmer for 25 minutes until tomatoes are mashed.
Allow to cool, pour the soup into the kitchen blender, add basil and mix well. Now pass the mixture through a sieve.
Stir in most of the crème fraiche, reheat the soup (but don't boil it).
Ladle the soup into preheated bowls, stir in the remain of crème fraiche, spirally on each portion and garnish with basil leaves.
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