Tomato soup
Molar and cooks the ripe tomatoes late slowly. The easiest manner to find ripe tomatoes ?? to the market to go on fence time and look around to tomatoes which are this way ripe, the marktkramer she wants which sell to half price. For lack of time to go to the market, buy ripe tomatoes but leg them ?n the refrigerator, leg them for a window and late they 2 ? 3 days do not mature. Cook the tomatoes on a very low fire for a long time, so that the sweet tastes vrijkomen.tomatensoep site3 tomato soup The tomato soup ?? approximately ready ?n one uurtje. Ingredients 1 kilogramme ripe fresh tomatoes 1 onion 1 teentje garlic 1 carrot, peel fresh basil 2 eetlepels of olive oil 6 eetlepels of room 1 tea spoon wine vinegar 2 egg yolks 1 litre kippenboullion salt and pepper Fresh tomato soup of my granny 2 eetlepels of ?n do oil a large pot, leave warm become and do the onion, garlic, carrot and basil steeltjes. Rudder everything each other, perseveres a lid crooked on the pot and late lichtjes simmer without the onion start, colour rudder for the 3 minutes just as for. Klop in the meantime ?n small kommetje the room with and puts vinegar and the egg yolks separately. In the meantime you let cook water and fright the fresh tomatoes for 30 seconds so that you can remove the skin. The rest of the tomatoes cuts ?n grove pieces. Joint, brings the tomatoes and the soup to the vegetables to cooks, does the lid entirely on the pot and late 20 minutes further simmer. (Joint if wished now basilicumblaadjes). Mash the soup with a bar blender, again bring to cook, simmer further, test and bring on taste with pepper and salts. Take the pot of fire and klop the roommengsel. (Late no longer cook the soup after adding the eggs). The tomato soup serves sheets ?n bowls with separate bread, heated, possibly with basil. This concerning the tomato soup with basil
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