February 11, 2016

TOMATO - RICE STOCK SOUP

Ingredients:
Ripe Tomatoes - 300 gms
Rice stock - 1 1/2 cups
Potato - 1
Onions - 2
Vermicelli - 1 tbsp
Salt and pepper to taste
Cinnamon powder- pinch
Ghee - 1 tbsp

Method:

  • Finely chop onions. Boil, peel and mash potato.
  • Boil the vermicelli. Blanch and remove skin from the tomatoes. Blend the tomatoes to make puree.
  • Add together the tomato puree, rice stock, cinnamon powder and mashed potato.
  • Pour ghee in a pan ad melt it. Add onions and fry to a golden brown.
  • Quickly pour in the soup. Let it boil. Remove and strain.
  • Add pepper, vermicelli and salt to taste.
  •  Stir briskly.
  • Serve steaming hot in soup bowls.


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