TOMATO AND VERMICELLI SOUP Recipe
Tomato and Vermicelli Soup is a mouth-watering and addictive appetizer. Tomato And Vermicelli Soup is easy to make and is ideal to have during the scorching Summers.
Ingredients
| Tomatoes | 1 pound | |
| Vermicelli | 1 Ounce | |
| Medium onion – 1 | ||
| Butter | 1 Ounce | |
| Garlic | 1 Clove (5gm) | |
| Honey | 1/2 Teaspoon | |
| White stock - 2 pints | ||
| Seasoning | ||
| Parsley – for garnishing, chopped | ||
| Fresh basil, chopped | ||
Directions
GETTING READY
1. Slice onion and garlic.
2. Peel and quarter tomatoes.
MAKING
3. In a pan, melt butter.
4. Add onion, basil and garlic and cook it over a low flame for 2 to 3 minutes. Shake the pan occasionally.
5. Add stock and tomatoes. Bring it to a boil and let it simmer for 15 minutes.
6. Add vermicelli and simmer again for 10 minutes.
7. Before serving add honey and seasonings as per taste.
SERVING
8. Serve Tomato and Vermicelli Soup in tureen, topped with chopped parsley and hand fingers of whole wheat toast.
1. Slice onion and garlic.
2. Peel and quarter tomatoes.
MAKING
3. In a pan, melt butter.
4. Add onion, basil and garlic and cook it over a low flame for 2 to 3 minutes. Shake the pan occasionally.
5. Add stock and tomatoes. Bring it to a boil and let it simmer for 15 minutes.
6. Add vermicelli and simmer again for 10 minutes.
7. Before serving add honey and seasonings as per taste.
SERVING
8. Serve Tomato and Vermicelli Soup in tureen, topped with chopped parsley and hand fingers of whole wheat toast.
Chef
