Tomato Soup With Semi Di Melon Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| 1 medium-sized onion, sliced | ||
| Garlic | 1 Clove (5gm), minced | |
| Chopped tomatoes | 4 Pound, peeled, finely chopped | |
| Hot water | 2 Cup (16 tbs) | |
| 3 cups of hot beef broth | ||
| Escarole | 2 Cup (16 tbs), shredded | |
| Melone | 3/4 Cup (16 tbs) | |
| Juice of 1/2 lemon | ||
| 1 tablespoon of minced fresh mint leaves or 1 teaspoon of dried mint, crushed | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large saucepan, over medium heat, heat the butter and oil.
Add the onion and garlic.
Season lightly with salt and pepper and saute until soft.
Stir in the tomatoes and simmer 5 minutes, mashing them with a wooden spoon.
Add the water, broth, and escarole, and simmer 20 minutes.
Stir in the pasta, and cook 5 minutes or until it is al dente.
Stir in the lemon juice and mint leaves.
Simmer for 1 minute.
Taste for seasoning.
Add the onion and garlic.
Season lightly with salt and pepper and saute until soft.
Stir in the tomatoes and simmer 5 minutes, mashing them with a wooden spoon.
Add the water, broth, and escarole, and simmer 20 minutes.
Stir in the pasta, and cook 5 minutes or until it is al dente.
Stir in the lemon juice and mint leaves.
Simmer for 1 minute.
Taste for seasoning.
Chef
