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Tuesday, December 18, 2012,3:47 AM by
Ponmathi Srilekha.S

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TOMATO AND ONION SOUP

Preparation Time :
15 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat the fat in a heavy-based pan, add the onion and garlic and fry gently until golden - about 15 minutes.
  • Add the tomatoes, stock, sugar and salt and pepper. Bring to the boil, stirring occasionally, and then lower the heat and simmer, uncovered, for 20 minutes.
  • Puree in an electric blender and then sieve (strain), or press mixture through a sieve (strainer). Return the soup to the rinsed-out pan and bring to the boil again.
  • Add the vermicelli and cook for 6 to 10 minutes until pasta is tender yet firm to the bite. Taste and adjust seasoning.
  • Serve immediately with freshly made croutons.

INGREDIENTS

  • 2 tablespoon dripping or butter 
  • 500 gram chopped onion 
  • 2 clove garlic, peeled and crushed
  • 1 kg ripe tomatoes, quartered 
  • 2 litres chicken or vegetable stock
  • 2 teaspoon sugar salt
  • Freshly ground pepper
  • 4 tablespoons broken vermicelli croutons, to serve

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    How many servings does this make and what is the nutritional information? one cup is 200 ml?

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