Winter Tomato Soup with Vermicelli
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6 servings
2 lb Canned Tomatoes
3 To 4 Cloves Garlic
1 tb Safflower or olive oil
1 Onion, chopped
1 tb Tomato paste
Sea salt and pepper to taste
1/4 ts Thyme
1/2 ts Marjoram
4 oz Whole wheat vermicelli
From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989.
Drain tomatoes and retain liquid. Return liquid to the can (or cans)
and add enough water to fill. 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 for 10 minutes, stirring. Add more garlic
and the liquid from tomates. Add the tomato paste, salt and pepper
to taste, and marjoram and thyme. Bring to a simmer and add
vermicelli
Cook until vermicelli is al dente. Taste again and add more garlic as
desired. Serve.
Charrin' off the Ol' Point..from the O :-)
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
======================================================================
==== BBS: Computer Specialties BBS Date: 08-23-93 (10:22) Number:
65286 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: Cream of Broccoli Soup Conf: (149) COOKING
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