And laminate peel the garlic cloves, carrots, onions and leeks. Sauté all vegetables in a pan with a splash of oil and season. Chop tomatoes and add. We add the tarragon and sauté everything well. Pour the brandy, add the shellfish stock and cooked for 15-18 minutes; during the last 4 minutes we add the meat txangurro.
Let cool slightly and grind with electric mixer until creamy. Strain the cream so that it fi na and let simmer over low heat.
Cream served on a plate and place it over the chopped tomato pieces. Accompanied with pieces of fried bread or basil leaves.