2 Classic Tomato Soup Recipes

tomatsuppe page_ill

Tomato soup l
2 1/2 litre beef broth
[85 fl. oz. (U.S.)]
100 g butter  [0.22 lbs.] – 125 g flour [0.27 lbs.]
1 medium tin of tomato puree
1 kg ripe tomatoes [2.2 lb.]
1 tablespoon rosemary
1/2 tablespoon paprika
1/4 litre of sherry
[42 fl. oz.(US)]
100 g cooked rice [ 0.22 lbs.]

(The weight and volume conversions have been done
with a free desktop widget, so check to be sure
)

The broth smoothed with a butter/flour ball 100 g butter and 125 g flour (or melt butter , stir in flour and dilute with broth) . Stir tomato paste with a little cold water and add to the soup. Add chopped tomatoes and peppers and rosemary. Let the soup simmer fifteen minutes. Pour in the sherry and taste with salt and pepper if needed. Stir in the rice and give the soup is boil.

Tomato Soup II
2 1/ 2 litre beef broth [85 fl. oz.  (U.S.)]
4 large onions, finely chopped
4 cloves of garlic , minced
3 tablespoons butter
6 tablespoons olive oil
1 medium tomato puree box
1-2 cans canned (peeled) tomatoes
2 bay leaves
2 tablespoons finely chopped parsley
1 teaspoon oregano
1 small strip lemon peel
half a bottle of dry white wine
salt

freshly ground black pepper
1 tablespoon Worcestershire sauce

(The weight and volume conversions have been done
with a free desktop widget, so check to be sure
)

This version , which is the colour shown in the photo above , is more Italian feel than the previous one , and tastes accordingly.
Start with chopped onion and garlic, sautéed in butter, shiny , but not brown. Stir tomato paste with a bit of white wine and pour it gently over the onion mixture . Stir constantly in the pot , which must be on a low heat . Tomatoes, stir in and then sprinkle one with parsley , oregano and lemon zest . Add the white wine and then add the stock . Season with salt and pepper and simmer for about 1/2 hour. Check it occasionally and stir it with a wooden spoon. Finally add the Worcestershire sauce and stir well.

If you like the soup extra strong, you can sprinkle it with paprika at an early stage.

The soup can be strained – or served as it is.

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