Basil Cream Soup with Tomatoes and Mozzarella Cheese

For the soup, finely dice the shallots and garlic.

Heat 2 tbsp. olive oil and sauté the shallots and garlic. Extinguish with white wine and fill up with the stock. Cook over medium heat until reduced by half. Pluck basil leaves and set aside. Add the stems to the soup. Fry 8 basil leaves in hot oil and drain on paper towels. Set aside.

For the paste, toast pine nuts in a frying pan without fat until golden brown. Rinse and clean spinach, blanch in boiling hot salted water and rinse in ice cold water. Place spinach in a colander, drain well and squeeze well with hands. Place remaining olive oil, remaining fresh basil leaves, pine nuts and spinach in a tall, narrow container. Salt, season with pepper and finely grind with an electric hand blender.

3. add whipped cream to the reduced soup and boil repeatedly by a third. In the meantime, blanch (scald) the tomatoes, rinse and remove the skin. Cut a narrow lid into small pieces and scoop out the tomatoes with a teaspoon. Drain mozzarella well, cut into 1/2 cm cubes and place in a suitable bowl. Chop the olives into 3-4 mm pieces and add to the mozzarella form with the olive oil with lemon. Season with salt and freshly ground pepper to taste.

Place the tomatoes in an ovenproof dish and spread the mozzarella and tomato filling evenly inside the tomatoes.

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