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Fresh tomato soup
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 1 tbs | olive oil |
| 10 | plum tomatoes |
| 1 onion cut into quarters | |
| 1 | garlic clove, thinly sliced |
| 1 | celery stalk, Coarsely chopped |
| Generous 2 cups chicken stocky | |
| 2 oz | dried anellini or other soup pasta |
| Salt | |
| pepper | |
Chopped fresh flat leaf parsley for garnish
1- heat the oil in a large, heavy bottom pan and add the tomatoes, onion, garlic, and clery. Cover and cook over low heat for 45 minutes, occasionally shaking the pan gently, until the mixture is pulpy.
2- transfer the mixture to a food processor or blender and process to a smooth purée. Push the purée through a strainer into a clean pan.
3- add he stock and bring to a boil. Add the pasta, return to a boil, and cook for 8-10 minutes, or until the pasta is tender but still firm to the bite.
Season to taste with salt and pepper. Ladle into warmed serving bowls, garnish with the parsley, and serve immediately.
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