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Carrot Tomato Soup

Carrot Tomato Soup

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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


Directions
  1. 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.
  2. Stir in the flour over the cooked ingredients and cook for 2-3 minutes, stirring for 1-2 minutes.
  3. Please add the broth over the ingredients in the pan.
  4. Tomatoes, salt and pepper and mix clerks.
  5. Turn the heat to boil gold.
  6. Bake about 20-25 minutes boils turn down the lid closed.
  7. Turn off the bottom of the cooked soup and graining makes all filter materials with the robot hand.
  8. Apply garlic fry bread slices in a separate place.
  9. Make sure the bread is too fresh to experience the taste of garlic.
  10. Elimination of garlic you cut, infecting enjoy driving garlic bread to toast the cut portions
  11. Keep warm bread in a towel esoteric.
  12. 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.
  13. Serve in soup bowls.
  14. 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.
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