Name Tomato & pasta soup


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* 8 tomatoes
* 60g (2oz / 1/4cup) butter
* 1
onion, finely chopped
* 60 g (2 oz / 1/3 cup) ditalini or elbow macaroni
* 1 litre (32 fl oz/4cups) chicken stock
* pinch of saffron powder
* pinch of chilli powder
* salt
* sprigs of parsley, to garnish

1. Put tomatoes in a bowl. Pour over boiling water. Leave for 1 minute, then drain. Pour over cold water. Leave for 1 minute, then drain. Remove the skins and chop the tomato flesh.
2. In a saucepan, melt butter. Add onion. Cook until beginning to soften. Add ditalini or macaroni and cook for 2 minutes, stirring.
3. Add tomatoes, stock and saffron. Bring to boil. Cover and simmer until pasta is tender. Stir in chilli powder and salt to taste. Pour soup into individual bowls and garnish with a sprig of parsley.

Serves: 4

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