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Carrot Tomato Soup
- 1/4 cup olive oil
- 1 large carrot (cleaned and chopped coarse)
- 1 bunch green onions (cleaned and chopped)
- 1 onion (coarsely chopped)
- 1 teaspoon fresh or dried thyme
- 3 tablespoons flour
- 1 liter broth or normal water (at room temperature)
- 750 grams of ripe tomatoes (coarsely chopped) tomatoes instead of canned tomatoes or you can use both mixed.
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 6 - 8 eggs (cooked soft-boiled)
- 1 clove garlic
- 1/2 cup shredded gruyere or cheddar cheese
- 1/4 cup finely chopped fresh chives or green onion leaves
- A large pot of olive oil, carrots, green onions, onion, thyme, put a mix together with a spoon over medium heat for 2-3 minutes until the cook.
- Stir in the flour over the cooked ingredients and cook for 2-3 minutes, stirring for 1-2 minutes.
- Please add the broth over the ingredients in the pan.
- Tomatoes, salt and pepper and mix clerks.
- Turn the heat to boil gold.
- Bake about 20-25 minutes boils turn down the lid closed.
- Turn off the bottom of the cooked soup and graining makes all filter materials with the robot hand.
- Apply garlic fry bread slices in a separate place.
- Make sure the bread is too fresh to experience the taste of garlic.
- Elimination of garlic you cut, infecting enjoy driving garlic bread to toast the cut portions
- Keep warm bread in a towel esoteric.
- Boil again boiled eggs in a separate bowl and allow to cool just by holding it under cold running water from the tap. The cooled and carefully put it in a dish Peel the shell of the egg waiting in the water.
- Serve in soup bowls.
- Each bowl 1 egg, grated cheese, 1 slice of toasted bread with garlic, thinly sliced chives or green leaves of the onion make it hot service.