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Tomato cream soup

I think you have realized by now that the main beneficiary of my dishes is my son Alex.
He only likes two types of soup: country chicken soup with dumplings and tomato cream soup.
Because I had some well-cooked tomatoes from the country, I made this soup for her (not now, this summer, now I'm just posting it)

  • ingredients
  • 1 onion,
  • 2 carrots,
  • 1 potato (large),
  • a little celery
  • a parsnip
  • 1 red adrel,
  • 2 kg. well ripened tomatoes
  • 2 tablespoons oil,
  • 3 l. Apa
  • 2 tablespoons rice
  • salt
  • green parsley

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Tomato cream soup:

The vegetables, well washed, cleaned and cut into smaller and thinner pieces (not chopped as for the soup), I put to boil in a pot with 3 liters of water.

The tomatoes washed and cut into 4 I gave them through the tomato separator attached to the mincer.

After the vegetables boiled for about 30 minutes, I strained the soup and the vegetables apart from the onion and pepper, I put it in the blender and I made it cream.

The resulting tomato juice together with the vegetable soup and the mashed vegetables I put them in a pot and boiled them again, after 10 minutes I added the washed rice and let it boil until the rice boiled. . I added salt and 2 tablespoons of oil and after a few boils I turned off the heat and added the chopped parsley. I covered the pot and let the soup cool enough so that it could be put on plates.

I ate crouton soup, Alex without.

Good appetite!