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.