Mini-plum tomato cream

Ingredients

• 12 mini-plum tomatoes (Piccadilly type, for instance)
• 1 leek
• 2 potatoes
• 2 litres vegetable broth
• 30 cl liquid cream
• Salt, pepper and oil
• Balsamic caramel, butter

Preparation

Cut the leek into small pieces and cube the potatoes. Sauté these vegetables in butter and oil. When slightly cooked, add the mini-plum tomatoes and sauté until the mixture is fully cooked. Add the vegetable broth and boil for 30-40 min. Add salt and pepper to taste, then purée the mixture until a cream is obtained. Add the liquid cream and more salt, as required. Decorate with oil and balsamic caramel.


Chef: Frank Ferrero from Restaurant Chavela, Barcelona