Tomato Soup

Name: Tomato Soup
Yield: 4
Ingredients: 5 cups of ripe tomatoes, seeded and chopped; 2 tablespoons of olive oil; 1 tablespoon of finely chopped basil; 2 cloves of garlic, minced; 1 medium onion, finely chopped; 1/5 liter of chicken broth (see recipe on page 70); 20 leaves of fresh parsley; Black pepper and salt to taste

1
5 cups of ripe tomatoes, seeded and chopped
2
2 tablespoons of olive oil
3
1 tablespoon of finely chopped basil
4
2 cloves of garlic, minced
5
1 medium onion, finely chopped
6
1/5 liter of chicken broth (see recipe on page 70)
7
20 leaves of fresh parsley
8
Black pepper and salt to taste

Ingredients

1
5 cups of ripe tomatoes, seeded and chopped
2
2 tablespoons of olive oil
3
1 tablespoon of finely chopped basil
4
2 cloves of garlic, minced
5
1 medium onion, finely chopped
6
1/5 liter of chicken broth (see recipe on page 70)
7
20 leaves of fresh parsley
8
Black pepper and salt to taste

Directions

1
1
2
In a pan, sauté the garlic and onion in olive oil
3
Add
4
the tomatoes and cook at high heat for 5 minutes
5
Combine with chicken broth and simmer until boiling point
6
Season with black pepper and salt to taste
7
2
8
Blend everything in a blender
9
When serving, sprinkle with fresh parsley, basil, and, if desired, croutons (see page 71).