Tomato and onion soup

Yield: 2 Servings

Measure Ingredient
1 tablespoon Drippings or butter
½ pounds Chopped onion
1 Clove garlic; peeled and crushed
1 pounds Ripe tomatoes; quartered
3¾ cup Chicken or vegetable stock
1 teaspoon Sugar
Salt
Freshly ground pepper
2 tablespoons Broken vermicelli
Croutons; to serve

From: Anja Wolle <A.C.Wolle@...> Date: Tue, 2 Jul 1996 11:34:34 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Heat the fat in a heavy-based pan, add the onion and garlic and fry gently until golden - about 15 minutes. Add the tomatoes, stock, sugar and salt and pepper. Bring to the boil, stirring occasionally, then lower the heat and simmer, uncovered, for 20 minutes. Puree in an electric blender and then sieve (strain), or press mixture through a sieve (strainer). Return the soup to the rinsed-out pan and bring to the boil again. Add the vermicelli and cook for 6 to 10 minutes until pasta is tender yet firm to the bite. Taste and adjust seasoning. Serve immediately with freshly made croutons.

EAT-L DIGEST 1 JULY 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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