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-> [Soups & Stews, Tomatoes, Vegetarian, Winter] -> [Winter tomato soup with vermicelli Recipe] |
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Winter tomato soup with vermicelli
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| Artist: |
_ |
| Categories: |
Soups & Stews, Tomatoes, Vegetarian, Winter |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Canned Tomatoes | | 3
| | To 4 Cloves Garlic | | 1
| tbsp | Safflower or olive oil | | 1
| | Onion, chopped | | 1
| tbsp | Tomato paste | | | Sea salt and pepper to taste | | 1/4
| tsp | Thyme | | 1/2
| tsp | Marjoram | | 4
| oz | Whole wheat vermicelli |
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Procedures:
| 1 | From: gourmet vegetarian feasts, by martha rose shulman, 198Drain tomatoes and retain liquid. | | 2 | Return liquid to the can (or cans) and add enough water to fill. | | 3 | Put tomatoes through the medium disk of a food mill, or puree and put through a sieve heat oil in a heavy-bottomed soup pot and saute onion with 2 cloves of the garlic until onion is tender add tomato puree and cook 10 minutes, stirring. | | 4 | Add more garlic and the liquid from tomates. | | 5 | Add the tomato paste, salt and pepper to taste, and marjoram and thyme. | | 6 | Bring to a simmer and add vermicelli cook until vermicelli is al dente. | | 7 | Taste again and add more garlic as desired. | | 8 | Serve |
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