Tuesday, October 10, 2006

Tomato and Zucchini Soup

Ingredients:
A:
* Three (or more, or less) tomatoes, roasted and roughly chopped
* A zucchini, roughly chopped (you could roast this too, if you're into that kind of thing)
* Vegetable stock
* A can of chopped tomatoes
* Some water

B:
* Some butter (about a tablespoon?)
* Some flour (about two tablespoons?)

C:
* About a tablespoon of fresh dill, chopped
* About a tablespoon of fresh parsley, chopped
* About a tablespoon of fresh basil, chopped
* A teaspoon of nutmeg
* A teaspoon of salt
* A teaspoon of nutmeg
* Pepper
* A teaspoon of sugar

Instructions:
* Put all the bits from A into a pot. Bring to the boil, then simmer.
* Melt the butter in a small saucepan, then gradually add the flour and stir until it becomes a smooth paste. Gradually add some of the liquid from the pot, stir until it's all liquid and not too lumpy. Then pour all of it into the pot, and stir it in well.
* Mash it a bit with a potato masher. Or you could blend it. Or even leave it as it, if you want.
* Put in all the bits from C.
* Simmer for a while more.

It would probably be nice with sour cream or yoghurt, or crusty bread.

1 Comments:

Blogger alexmoon said...

This was maybe a bit too sweet. Less sugar might be a good idea.

8:47 PM  

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