Tomato And Omelette Roll Soup Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
100 gm: sliced prosciutto,
2 tablespoon: olive oil,
1 medium: (150g) onion, chopped,
1 clove: garlic, crushed,
2: single 410g cans tomatoes,
1 liter: (4 cups) beef stock,
1 teaspoon: sugar,
1 tablespoon: chopped fresh basil,
OMELETTE ROLLS
1/4 cup: plain flour,
1/4 cup: grated parmesan cheese,
1 tablespoon: chopped fresh basil,
3: eggs, lightly beaten,
1/2 cup: milk,
40 gm: butter,
Directions:
Cut prosciutto into thin strips. Heat oil in pan, add onion and
garlic, cook, stirring, until onion is soft. Stir in undrained
crushed tomatoes, stock and sugar, simmer, covered, about 10 mins or
until tomatoes are soft. Stir in prosciutto, basil and omelette
rolls, stir until hot.
Omelette Rolls: Combine flour, cheese and basil in bowl, gradually
stir in eggs and milk. Heat 10g of the butter in large shallow pan,
pour in
cup egg mixture, cook until browned and set. Turn
omelette, brown other side; remove from pan, roll up tightly. Repeat
with remaining butter and egg mixture. Cut rolls into 1cm slices.
Posted by : Sue Rykmans.
Yield: 4 servings
Source from luhu.jp
garlic, cook, stirring, until onion is soft. Stir in undrained
crushed tomatoes, stock and sugar, simmer, covered, about 10 mins or
until tomatoes are soft. Stir in prosciutto, basil and omelette
rolls, stir until hot.
Omelette Rolls: Combine flour, cheese and basil in bowl, gradually
stir in eggs and milk. Heat 10g of the butter in large shallow pan,
pour in
cup egg mixture, cook until browned and set. Turn
omelette, brown other side; remove from pan, roll up tightly. Repeat
with remaining butter and egg mixture. Cut rolls into 1cm slices.
Posted by : Sue Rykmans.
Yield: 4 servings
Source from luhu.jp