Friday, October 28, 2011

Tomato soup

Violet is on a diet.
Teen-age girls often go on absolutely inpredictable diets, which make you wonder what (the hell) to cook for them. Some of the requirements: it should be low in calories and it should be enough nourishing. Well, it's good to be hot and satisfying. Tomato soup is always welcome. It is a spoon-licking pleasure which makes you forget about the heaviness of being on a diet and does not make you guilty when taking a second cup. I always make tomato soup with canned tomatoes, even in summer. Canned tomatoes are very ripe and sweet and they do not need any additional sugar. Instead of sugar there are lots of carrots in my tomato soup. Celery and garlic make what they can, and they can a lot - they lend the homey taste of the dish and let you crave for more.
So Violeta is grateful, slim and satiated. Which makes me happy.

  • 5 carrots
  • 3 celery sticks
  • 2 diced onions
  • 3 garlic gloves
  • 2 bottles of canned tomatoes, 600 g each
  • 2 cups of vegetable stock
  • 2 Tbsp salt
  • 3 Tbsp olive oil
  • 50 g butter
  • 100 g grated parmesan or 100 g crumbled goat cheese

Put the olive oil and butter into a heated pot. Add the peeled and chopped carrots and the chopped celery sticks and onions. Cook on medium heat about 20 min until soft (add some stock to avoid browning of the vegetables). Add the smashed garlic gloves and the chicken stock and puree the mixture. Add the canned tomatoes and let the soup boil for half an hour. Add salt to taste. Serve in a dish and sprinkle with parmesan or goat cheese. 

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