Midnight Soup with Cabanossi

Original recipe is for 8 servings or enough for 8-10 people.

Cut the cabanossi into fine slices, finely dice the peeled onions and sauté together in the butter for 30 minutes on low heat in a closed saucepan. In the meantime, drain the liquid from the tomatoes, peas and hominy, collect it and add it to 2l of water. Whisk the stock cube, the paradeis pulp and the oat flakes, add to a large saucepan with the liquid and bring to the boil while stirring. Remove the stalks from the tomatoes, chop them and add them to the soup together with the steamed onions and the cabanossi as well as the peas and hominy. Season to taste with the spices, bring to the boil briefly and finally fold in the whipped cream. Serve sprinkled with chopped parsley.

Serve with baguette

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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