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Tomato and Anchovy Soup

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Tomato and anchovy soup
282
calories
Calories
0
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easy
Difficulty
35 min.
Preparation
Nutritions
Fat21.36 g
Saturated Fat Acids5.81 g
Protein7.67 g
Roughage3.93 g
Sugar added0 g
Calorie282
1 serving contains
Calories282
Protein/g7.67
Fat/g21.36
Saturated fatty acids/g5.81
Carbohydrates/g18.19
Added sugar/g0
Roughage/g3.93
Cholesterol/mg28.02
Vitamin A/mg215.55
Vitamin D/μg0
Vitamin E/mg1.27
Vitamin B₁/mg0.12
Vitamin B₂/mg0.12
Niacin/mg5.41
Vitamin B₆/mg0.29
Folate/μg43.9
Pantothenic acid/mg0.41
Biotin/μg9.81
Vitamin B₁₂/μg0.14
Vitamin C/mg33.11
Potassium/mg638.78
Calcium/mg87.74
Magnesium/mg38.41
Iron/mg2.21
Iodine/μg1.5
Zinc/mg0.84

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
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
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Preparation steps

Step 1/5
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.
Step 2/5
Peel and finely dice the onions and garlic. Chop the anchovy fillets.
Step 3/5
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.
Step 4/5
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.
Step 5/5
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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