Tomato Soup With Juniper Cream And Cheese Spoons - cooking recipe

Ingredients

1 cup all-purpose flour
1 tsp baking powder
1 2/3 cups Parmesan cheese, grated
1 None egg + 1 egg yolk
1/2 cup butter, cubed
3/4 cup heavy cream + 1 tbsp
3 tbsp olive oil
1 None onion, peeled and chopped finely
3.5 oz sun-dried tomatoes in oil, drained and coarsely chopped
1/2 lb carrots, peeled and cubed
1 tbsp tomato paste
1 - 28 oz can chopped tomatoes
2 cups tomato juice
3 cups vegetable stock
3-4 tbsp gin
1/2 bunch fresh basil, coarsely chopped, for garnish

Preparation

Mix the flour, baking powder, 1 1/4 cups Parmesan, the whole egg and butter with the dough hook of a mixer then briefly knead by hand until smooth. Wrap in plastic wrap and chill for about 30 mins.
Preheat the oven to 400\u00b0F. Grease and flour 2 baking sheets. On a lightly floured surface, roll out the dough to 1/8 inch. Use a 2 3/4 inch long spoon-shaped cookie cutter to cut out about 65 spoons then place on the prepared pans. Mix the egg yolk and 1 tbsp of cream. Brush the spoons with the egg wash, sprinkle with the remaining Parmesan and bake for about 8 mins until golden brown. Remove from the oven and set aside to cool.
Heat the olive oil in a large pot and saute the onion, sun-dried tomatoes and carrots. Add the tomato paste, canned tomatoes, tomato juice and stock. Bring to a boil, cover and simmer for 15 mins. Puree and season.
For the cream, whisk the remaining cream in a mixing bowl to medium peaks stiff. Add the gin and chill. Serve the soup in cups with a dollop of cream and garnished with basil leaves and a cheese spoon.