Recipe from the Shrek Cookbook.
1 onion
2 carrots
4 tablespoons olive oil
2 garlic cloves (peeled and crushed)
2 tablespoons flour
1 (28 ounce) can chopped tomatoes
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves
4 cups vegetable (or chicken) stock
2 pinches sugar
2 squeezes of lemon juice
Ground black pepper
Peel and dice the onion and carrot. Heat the oil in a medium saucepan over medium heat.
Add the onion and carrot to the pan and cook them for about 5 minutes to soften, stirring occasionally. Stir in the garlic and the flour and cook the mixture for 1 minute.
Add the tomatoes, tomato paste, stock, sugar, and lemon juice and bring to a boil. Reduce to a simmer and cook for 20 – 25 minutes. Take the soup off the heat and leave it to cool.
Ladle the soup into a blender, season with pepper, and blend until smooth. Pour the soup back into the pan and bring to a simmer.
Ladle the soup into bowls and serve with warm, toasted bread.
1 onion
2 carrots
4 tablespoons olive oil
2 garlic cloves (peeled and crushed)
2 tablespoons flour
1 (28 ounce) can chopped tomatoes
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves
4 cups vegetable (or chicken) stock
2 pinches sugar
2 squeezes of lemon juice
Ground black pepper
Peel and dice the onion and carrot. Heat the oil in a medium saucepan over medium heat.
Add the onion and carrot to the pan and cook them for about 5 minutes to soften, stirring occasionally. Stir in the garlic and the flour and cook the mixture for 1 minute.
Add the tomatoes, tomato paste, stock, sugar, and lemon juice and bring to a boil. Reduce to a simmer and cook for 20 – 25 minutes. Take the soup off the heat and leave it to cool.
Ladle the soup into a blender, season with pepper, and blend until smooth. Pour the soup back into the pan and bring to a simmer.
Ladle the soup into bowls and serve with warm, toasted bread.
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