Tomato and Anchovy Soup

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Tomato and Anchovy Soup
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
282
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie282 kcal(13 %)
Protein7.67 g(8 %)
Fat21.36 g(18 %)
Carbohydrates18.19 g(12 %)
Sugar added0 g(0 %)
Roughage3.93 g(13 %)
Vitamin A215.55 mg(26,944 %)
Vitamin D0 μg(0 %)
Vitamin E1.27 mg(11 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.12 mg(11 %)
Niacin5.41 mg(45 %)
Vitamin B₆0.29 mg(21 %)
Folate43.9 μg(15 %)
Pantothenic acid0.41 mg(7 %)
Biotin9.81 μg(22 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C33.11 mg(35 %)
Potassium638.78 mg(16 %)
Calcium87.74 mg(9 %)
Magnesium38.41 mg(13 %)
Iron2.21 mg(15 %)
Iodine1.5 μg(1 %)
Zinc0.84 mg(11 %)
Saturated fatty acids5.81 g
Cholesterol28.02 mg
Author of this recipe:

Ingredients

for
4
Ingredients
21 ounces
2
2 cloves
12
cup
3 teaspoons
1
2 tablespoons
fresh thyme (chopped)
2 ½ cups
To garnish
1
tomato (skinned, deseeded and cut into strips)
4 tablespoons
1 teaspoon

Preparation steps

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.