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Tomato soup
11. April 2012
I am looking forward to the summer when the gardens are full of scented tomatoes and especially to those flesh that have a tasteful flesh and perfectly suited for these soups. Everyone can cook tomato soup and everyone is doing it for her, but there are some scrubs that I like to share with you because they can make the soup special. Such as tomato sprigs, which add a more distinctive aroma.
40 minut
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4
porce
Postup
1
In a larger pot in oil, season with onions, garlic and finely chopped celery pepper, add chopped tomatoes, broth and broth. Everything is thoroughly mixed with a dip mixer. Add spices and twigs from bush tomatoes to the soup.
We try to reach the still-alive taste of vegetables, so we will not cook the soup long, just 10 minutes.
Take the bay leaf and the tomato twigs, the thyme can be left in the soup and add grated Parmesan, 3 gingerbread and cream, all again thoroughly mix. Gingerbread slightly thickens the soup and spices it with spices.
Now just a little sugar with sugar (depending on how sweet the gingerbread), spice with pepper, you can return to the soup bay leaves and salt. Parmesan is relatively salty enough so it is possible that just a small pinch of salt will be enough.
Tip: A healthy buckwheat (sauce), quinoa, amaranth or other grain whole wheat flour is great for healthy thickening of creamy soups and sauces. Buckwheat, Quinoa, Amaranth, are good grain allergy grains.
Add 2-3 buckets of buckwheat to the soup base (as soon as the liquid ingredients are added) to make time to cook. Disappointment is enough for a moment, it is, as it is heard from the name, the buckwheat.
Quinoa i Amarant (2 spoons) need 20 minutes, so you can pre-cook them in the broth that comes in the soup.
If you have not used gingerbread, add a pinch of gingerbread (cinnamon, cloves, new spices, anise, star anise, fennel, nutmeg, ...)
