TOMATO SOUP WITH THE CINNAMON AND THE HOME-MADE HALVA

Ingredients:

• 800 g of the tomato pulp (preferred home-made)
• 600 ml of vegetable bouillon
• 2 stalks of the ribbed celery
• 1 average size white onion
• 2 cloves of garlic
• 130 g of butter
• Olive oil
• 200 g of the cream with 30% of fat
• Two cinnamon sticks with 6 cm length
• Salt
• 1 orange
• Fst of cherry tomatoes
• Icing sugar
• Powdered cinnamon

1. We wash an orange, we cut it into thin slices. We put the slices on a baking sheet carpeted with baking paper, we sprinkle it with the icing sugar and we let it dry in 50 Celsius degrees in fan oven for around 12 hours.
2. We cut the onion into small bones, not too finely. Similarly, we cut the garlic, a bit more finely. We cut the celery into thin sticking slices. We heat up two spoonful of oil in a pot. On average fire we fry the onion until it becomes gold along with cinnamon sticks. We flavor it with salt. After 5 minutes we add the garlic and the celery and we let it frying for a few minutes. We pour the tomato pulp and the bouillon. We simmer it for 20 minutes, and we take out  the cinnamon and we mix the soup with 100 g of butter and 200 g of the cream until it all becomes a  smooth cream. We flavor it with salt. I didn’t use the pepper on purpose –  it not necessarily goes well with the tomatoes.
3. We cut the cherry tomatoes crosswise in half. We put it on the metal sheet with the cutting up in direction, we pour it with oil, we sprinkle it with salt and we bake it in 180 Celsius degrees.
4. It is better to bake the halva earlier, we will use it on butter anyway. We add the yeast, sugar, 100 g of flour and the entire dose of water to the big bowl. We put it away for 20 minutes, so the leaven can ‘move’. We add the rest of ingredients (apart from yolk) and we pug it until it becomes a plain dough. We put it away so it grows for 2 hours, we cover it with the cloth, into the warm place. After this time we shape it into the loaf or we braid the plait. It will be enough of dough to form two plaits. After the forming process we again put it away until it grows for 20 minutes, and  grease with yolk along with water, we sprinkle it  with the coarse-grained salt and we bake it in 190 Celsius degrees  until it becomes a “dry stick” – it will take 20-30 minutes for that. Let us not open the oven during the baking process – it can lead to a sad layer!
5. We serve the soup with crumbled orange slices, cherry tomatoes and with fried in butter plait toast pieces with a bit of the cinnamon.

Przepis: Magdalena Święciaszek, zdjęcie Magazyn USTA