| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Soup |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Drippings or butter |
| 1/2 |
lb |
Chopped onion |
| 1 |
|
Clove garlic; peeled and crushed |
| 1 |
lb |
Ripe tomatoes; quartered |
| 3 3/4 |
c |
Chicken or vegetable stock |
| 1 |
ts |
Sugar |
|
|
Salt |
|
|
Freshly ground pepper |
| 2 |
tb |
Broken vermicelli |
|
|
Croutons; to serve |
INSTRUCTIONS
From: Anja Wolle <A.C.Wolle@SOTON.AC.UK>
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,
http://www.erols.com/hosey.
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