Tomato and anchovy soup

 

Tomato and anchovy soup
282 kcal

(0)

Difficulty:easy
Preparation:35 min
Ready in:35 min
Vegetable
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
282
14%
Protein
8 g
16%
Fat
21 g
26%
Added Sugar
0 g
0%
Carbohydrates
18 g
7%
Roughage
4 g
-
Saturates
6 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

21 ouncestomatoes
2onions
2 clovesgarlic
12Anchovy fillet (in oil)
⅛ cupsbutter
3 teaspoonsherbes de Provence
1bay leaves
2 tablespoonsfresh thyme chopped
2 ½ cupsvegetable stock
sugar
salt
peppers
To garnish
21 ouncestomatoes
4 tablespoonsolive oil
3 teaspoonsherbes de Provence

Directions

1 Cut a cross into each tomato, drop into boiling water for a few seconds, then skin, remove the stem scar and cut the tomatoes into quarters.
2 Peel and finely dice the onions and garlic. Chop the anchovy fillets.
3 Heat the butter in a pan and briefly sweat the onions, garlic and tomatoes. Add the anchovies, herbes de Provence, bay leaf and thyme, then add the stock.
4 Put a lid on the pan and simmer the soup over a low heat for about 20 minutes. Remove the bay leaf, puree the soup and push through a sieve.
5 Reheat and season to taste with sugar, salt and pepper. Ladle the soup into plates and serve garnished with the tomato, oil and herbs.
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