Tuesday, October 10, 2006

Tomato and onion soup

Serves 3

6 small onions (or 2-3 large)
3 pts / 1,5 ltrs of water
3 vegetable stock cubes (Or the correct number of cubes to 3 pts on the package)
1 pt / 0,5 ltr italian passata
3 tsps of fructose or sugar
1 tbsp of thai chili
3 tbsps of sour cream

3 german bratwürsts
1 package of croutons

Cut onions in halves or quarters. Heat the water. Dissolve stock cubes in water and add the onions. Allow to simmer for 40 minutes. Take the onion out of the stock and put into a liquidizer. Put three or four ladels of stock and add the sour cream. Puré onions until smooth. Add puré back into stock, adding the passata. Tast with fructose and thai chili until sweet enough. Take chives or other herbs into soup just before serving.

Divide bratwürsts and fry them lightly in a hot pan and add to soup together with the croutons.

Bon appetit!

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