Pasta Tomato Soup
4 cups of water
2 vegetable bouillon cubes
4 large ripe tomatoes, skinned
1 teaspoon of oil
1/2 cup of vermicelli
3 eggs, separated
2 teaspoons of lemon juice
2 tablespoons of chopped parsley or fresh basil
Place water in large saucepan and bring to a boil. Add bouillon cubes,
stirring until dissolved. Sieve or puree tomatoes in food processor or
blender, add tomato puree and oil to stock.
Bring soup to a boil, then add vermicelli and cook about 4 minutes,
until noodles are just tender. Remove soup from heat, cover and keep
warm.
Beat egg whites with lemon juice until stiff. Whisk yolks into whites,
one at a time. Gradually stir in 1/2 cup of hot soup into egg mixture.
Then blend egg mixture into remaining soup.
Serve soup hot, garnished with chopped parsley or basil. Serves 4
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