Clear Tomato Soup with Polenta Stars

Clean and rinse the greens. Roughly dice half, cut the other half into very fine strips (approx. 4 cm long). Blanch vegetable strips in salted water for 3 minutes, rinse and set aside. Peel and coarsely dice onion. Peel and crush garlic.

Heat 1 tbsp olive oil in a saucepan. Sauté onion, garlic and diced greens in it for 2 minutes. Add tomato juice, peeled tomatoes with juice and vegetable stock. Coarsely crush peppercorns, add to soup with bay leaf, cloves and 1 rosemary sprig. Bring soup to a boil once, season with salt, and quietly open over medium heat for 1/2 hour.

Grease a deep baking pan (2 cm) with 1 tbsp olive oil. Strip the remaining rosemary needles and chop finely.

4. boil milk with 100 ml butter, salt, water and pepper and nutmeg. Stir in polenta, swell over medium heat for 6 minutes while stirring throughout, and season with rosemary.

5. pour polenta into baking tray, spread 1 cm thick, cover with cling film and cool.

6. spread baking sheet with parchment paper. Cut out polenta with Christmas cookie cutters, place on paper and sprinkle with freshly grated Parmesan.

7. spread a sieve with a muslin cloth, strain tomato soup into another saucepan, season with salt, season with pepper and bring to a boil.

8. in the meantime, cook the polenta in a hot oven, on the 2nd rack from the bottom at 200 degrees for 10 minutes.

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