There aren't many soups that you want to eat in the summer but this one is really a perfect summer soup. It is totally Fresh and Fantastic! We loved it. If you have a lot of tomatoes growing and you need new ways to use them up this is a good way to go. Even Stew who doesn't really like pasta, cilantro, tomatoes, and onions (which are all in this soup) said "this is really delicious".
2 TB olive
1/3 cup vermicelli * I used more like a cup broken into smaller pieces
1 onion, roughly chopped * use a small onion or half a larger one
1 garlic clove chopped
3 cups peeled, seeded, and roughly chopped tomatoes * I did not bother to peel or seed
1 quart chicken STOCK * I used Rachael Ray's Chicken STOCK, stock is different then chicken broth
1/4 teaspoon sugar
1 TB finely chopped cilantro
salt and pepper to taste
grated Parmesan cheese served on the side
1.) Heat oil in a large soup pan. Add vermicelli and saute over medium high heat until golden brown: don't burn
2.) Remove the pan from heat and lift out the vermicelli and a draining spoon and drain on paper towel, set aside
3.) Puree the onion, garlic, and Tomatoes in a food processor until smooth. Return the pan to the heat when the oil is hot add the puree. Cook, stirring constantly for about five minutes.
4.) Then add the vermicelli, stock, sugar, cilantro, salt and pepper. Bring to a boil then lower the heat and cover the pan and simmer the soup until the vermicelli is tender.
5.) Serve with sprinkled cilantro and Parmesan cheese. And Enjoy!!!
No comments:
Post a Comment