Spicy tomato bisque

Matthias has a kink for retro jockstraps. And oh boy, it makes for a good Kim Kardashian butt pose šŸ‘

You’ll need

3 to 4 medium tomatoes
2 tablespoons butter
5 tablespoons heavy cream
salt & (chilli) pepper, to taste

Directions

Briefly blanche the tomatoes, but do not remove the skin. Cut them in half, scoop out the seeds. 

Get the butter sizzling in a cast iron pot, but do not let it brown. Add the tomatoes, season with salt and pepper. They are ready to flip when they have sweated a lot of juice, but do not let them burn. Continue cooking about five minutes.

Take the pan off the heat, and wait a few seconds for it to cool slightly. Add the cream, then stir with a wooden spoon. Season to taste, then pour into two bowls.

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