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Tomato Soup

Newman's picture
Ingredients
  Tomatoes/1 tin of italian skinned tomatoes 1 1⁄2 Pound
  Stock 2 Pint
  Small sago/Tapioca 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Stew tomatoes in their own juice and put through sieve or fine mill.
Add stock.
Boil and thicken with the sago or tapioca.
Season, simmer for 20 minutes, and serve sprinkled with a pinch of chopped parsley on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Dish: 
Soup

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