Tomato Soup With Walnuts And Vermicelli Food

TOMATO SOUP WITH WALNUTS AND VERMICELLI

Steps:

• In a large pot, heat 3 tablespoons of the butter and sauté onions until golden.
• With a mortar and pestle, pound together garlic, salt, pepper and coriander seed.
• Stir ground walnuts into onions along with garlic mixture, water and pasta.
• Simmer, covered, for 20 minutes.
• In a separate pan, cook tomatoes over low heat until softened.
• Stir them into the soup and simmer for 5 minutes more.
• Add parsley, cilantro and the remaining 1 tablespoon of butter and simmer a few minutes longer before serving.
• Serve hot with warm toasted garlic bread.
• Note: If the tomatoes are not ripe enough for full flavor, either add 1 teaspoon tomato paste or substitute two 16-ounce cans tomatoes, drained.

TOMATO AND VERMICELLI SOUP

Steps:

• 1. Place oil in skillet. Cook the dry vermicelli until it is browned but not burnt. Remove from pan and let drain on paper towels.
• 2. Place the tomatoes, onion and garlic in a food processor and process until smooth. Pour the tomato mixture in a pot and bring to a boil and cook until thickened a bit. Add the stock and remaining ingredients except the cheese. Add the vermicelli
• 3. Bring to a boil lower heat cover and cook until vermicelli is tender. Serve with parmesan cheese and more fresh cilantro