Tomato puree soup
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Contents
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ingredients
120 g tomato puree 1 pk onion 1 pk bay leaf 4 pk whole allspice 1 pk cloves pinches salt pinches ground black pepper 2 tbsp rice a little oil 1 tbsp plain flour to taste sugar 1 tbsp parsley 2 pk bread
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1. In a saucepan bring 1 litre of water to the boil, pour in the tomato puree, add the peeled onion, bay leaf, allspice, cloves, salt, pepper and cook over a low heat for about 15 minutes. 2. Add the rice to the soup and cook until tender. Make a roux with a little oil and flour, pour in 200 ml of water, stir and pour into the soup. Boil briefly, season the soup with sugar and parsley and serve with bread croutons.
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