2 tablespoons of butter or margarine
1 tablespoon of olive oil
4 medium-sized onions, peeled and cut into pieces
1 well-chopped garlic clove (optional)
1 medium-sized carrot, grated and cut
1 stalk of celery with leaves
Salt and black pepper to taste
Some parsley leaves
2 stalks of fresh cilantro
2 kilograms of ripe tomatoes
1/2 teaspoon of paprika
2 1/2 cups of chicken broth
2 tablespoons of butter or margarine
1 tablespoon of olive oil
4 medium-sized onions, peeled and cut into pieces
1 well-chopped garlic clove (optional)
1 medium-sized carrot, grated and cut
1 stalk of celery with leaves
Salt and black pepper to taste
Some parsley leaves
2 stalks of fresh cilantro
2 kilograms of ripe tomatoes
1/2 teaspoon of paprika
2 1/2 cups of chicken broth
In a large pot, melt the butter or margarine and add the olive oil
Add the onions, stirring well to coat them evenly
Cover the pot and let it cook for about 5 minutes, stirring occasionally until the onions are slightly softened
Add the garlic, carrot, and celery stalks
Stir well
Add salt, black pepper, parsley, and cilantro
Stir well
Cover the pot and let it cook for another 5 minutes
Prepare the tomatoes by removing the skin and seeds
Cut each half in two
Add the tomatoes to the pot
Add paprika
Bring the mixture to a boil, stirring frequently to break down the tomatoes
Be careful not to let it burn
Add chicken broth
Let it simmer with the lid on for about 15 minutes, stirring occasionally
Strain the soup through a liquidizer or strainer if desired
Reheat and check the seasoning
Serve 6 portions.
