vrijdag 20 juni 2014

Domateslı Tel Íerhrıye Çorbası (Shredded Wheat Soup with Tomatoes)

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4

Ingredients:
  • 3 ripe tomatoes, peeled and coarsely chopped
  • 1 cup water
  • 4 to 5 cups canned vegetable stock
  • ½ cup vermicelli pasta, broken into ½-inch pieces
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 tbsp. butter, melted
  • 1 handful fresh parsley, chopped
Direction:
  1. In a large saucepan, combine tomatoes and water. 
  2. Bring to a boil over high heat. 
  3. Boil for 10 minutes longer. 
  4. Over a medium bowl, pour tomatoes and water through a strainer, using a spoon to press as much of tomato mixture through as possible. 
  5. Discard pulp and set aside juice. 
  6. In a Dutch oven, bring stock to a boil and add vermicelli. 
  7. Add reserved tomato juice to Dutch oven, add salt and pepper, and simmer for about 8 minutes, or until vermicelli is tender. 
  8. Combine melted butter and parsley. 
  9. Add to soup and serve.

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