|
|
|
|
TOMATO SOUP
INGREDIENTS
| Large Tomatoes (Chopped) | 8 | Chopped Onion (small) | 1 |
| Vegetable Stock or Water | 550 ml | Worcestershire Sauce * | A few drops |
| Beetroot (optional) | 20 gms | Tejpatta | 2 |
| Salt | 1 tsp | Black Pepper Powder | 1/2 tsp |
| Butter | 1 tsp | Chopped Parsley leaves | A few |
* In place of Worcestershire Sauce, you can also use 1 tsp of vinegar or lemon juice.
METHOD
Cook all the ingredients except butter and sauce in a covered pan for about 30 minutes on slow heat untill the tomatoes become soft. Remove the beetroot and tejpatta. Either rub through a sieve or liquidize in a blender and strain. Reheat and add worcestershire sauce. Garnish with butter and/or parsley leaves and serve steaming hot.
Serves: 4 adults.
|
| Home | Submit Recipe | Quick Recipes | Weights & Measures | Glossary | About us | |
|
|
Feedback
| Tell
your friends
| Disclaimer
| |
