Tomato and onion soup
2 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .