Green Pepper And Tomato Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 large: Garlic cloves, peeled
2 lbs: Ripe tomatoes, peeled,
1 tsp: Salt,
- seeded and chopped,
1 tbsp: Chopped basil,
- juice reserved,
2 tbsp: Chopped parsley,
2 medium: Green bell peppers,
1/4 tsp: Dried thyme,
- chopped into small squares,
2 tsp: Sweet paprika,
6 cup: Water,
1 tbsp: Tomato paste,
1/3 cup: White rice,
2 tbsp: Fruity olive oil,
Freshly ground pepper,
2: Bay leaves,
Chopped basil, for garnish
1 large: Onion, cut in 6ths
-=OR=- Chopped Parsley,
-and sliced thinly crosswise,
Fresh grated Parmesan cheese,
1 pinch: Saffron threads, generous
Directions:
POUND THE GARLIC in a mortar with 1 teaspoon salt. Pound garlic until
is has broken down to a paste, then gradually work in the basil,
parsley, thyme, paprika and tomato paste. Warm the oil in a soup pot,
add the garlic-herb paste and mix together. As soon as the oil is
hot, add the bay leaves and the onion. Sprinkle the saffron directly
over the onion, stir everything together and cook for 10 minutes or
until the onion has softened. Add the pepper, tomatoes, their juice
and the water to the pot. Bring to a boil then immediately lower the
heat and cook for 25 minutes at a simmer. While the soup is cooking,
bring 1 1/2 cups of water to a boil; add a dash to salt and the rice.
Boil until the rice is tender, about 12-to-15 minutes, then drain.
Stir the rice into the finished soup, season with pepper. Serve the
soup garnished with the fresh herbs and cheese.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
is has broken down to a paste, then gradually work in the basil,
parsley, thyme, paprika and tomato paste. Warm the oil in a soup pot,
add the garlic-herb paste and mix together. As soon as the oil is
hot, add the bay leaves and the onion. Sprinkle the saffron directly
over the onion, stir everything together and cook for 10 minutes or
until the onion has softened. Add the pepper, tomatoes, their juice
and the water to the pot. Bring to a boil then immediately lower the
heat and cook for 25 minutes at a simmer. While the soup is cooking,
bring 1 1/2 cups of water to a boil; add a dash to salt and the rice.
Boil until the rice is tender, about 12-to-15 minutes, then drain.
Stir the rice into the finished soup, season with pepper. Serve the
soup garnished with the fresh herbs and cheese.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp