Tomato and anchovy soup 

Tomato and anchovy soup

(0)

Calories:282 kcal
Difficulty:easy
Preparation:35 min
Ready in:35 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories282 kcal(14%)
Protein8 g(16%)
Fat21 g(26%)
Carbohydrates18 g(7%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe author: 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
1tomatoes skinned, deseeded and cut into strips
4 tablespoonsolive oil
1 teaspoonherbes de Provence
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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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