Tomato Soup (Zuppa di Pomodoro)
Instructions
Brown in skillet over medium celery and carrot for a few minutes.
Then add the spices and cooking spadellarle fine again for a few minutes.
Now add the tomatoes, salt, pepper and bring to a boil for 20 minutes.
If you like large foods, in a separate bowl, pour some flour and a few spoonful of soup, mix thoroughly, then put the whole thing into the tureen over the fire.
If you love the creamy soup, add three-quarters of a cup of skimmed milk powder, first separately and then in a soup-tureen.
Do not boil.
For a more substantial dish, add cooked cereal.
Ingredients and dosing for 4 persons
- 3 cups of fresh tomatoes (or canned tomatoes)
- 2 stalks of celery
- 1 green pepper
- 1 grated carrot
- 1 teaspoon of basil
- 3/4 teaspoon of oregano
- 3 cups of hot water (or broth small hot)
- 2 tablespoons of olive oil extra virgin