4 large tomatoes, peeled and halved
1 liter of chicken broth
1 bay leaf
2 tablespoons of manioc grated
1 large onion, sliced into rings
1 tablespoon of butter or margarine
1 tablespoon of all-purpose flour
to taste
4 large tomatoes, peeled and halved
1 liter of chicken broth
1 bay leaf
2 tablespoons of manioc grated
1 large onion, sliced into rings
1 tablespoon of butter or margarine
1 tablespoon of all-purpose flour
to taste
Simmer the tomatoes with the broth, bay leaf, and manioc for about 40 minutes
Fry the onion in butter until softened
Add the flour and cook for 5 minutes, stirring well
Add a little bit of the soup and stir well
Add the remaining soup to the pot
Check the seasoning
Let it boil up, stirring occasionally
Blend in a blender and serve with toasted breadcrumbs, if desired
Serves 4.
