Description
Delicate cream soup of tomatoes "Love me tender, Love me sweet". Seasoned with pepper, musical notes and languid breath Elvis cream soup from tomatoes will impress loved ones and will give the entire culinary range of tastes! For the contest "the Culinary range of tastes".
Ingredients
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Tomato
6 piece
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Veal
400 g
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Beans
300 g
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Pepper
3 piece
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Onion
2 piece
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Greens
1 coup
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Salt
-
Black pepper
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Sunflower oil
30 g
Cooking
Prepare all the musical ingredients: tomatoes, onion, veal chops, pepper Bulgarian. Red beans pre-soak in cold water for at least 2 hours.
Veal bone to boil 1.5-2 hours on slow fire all the rules of cooking broth: after boiling, remove the foam, pour salt to taste, black pepper, put a whole peeled onion (for the transparency of the broth). Strain the broth. Then, in the broth for hours to cook pre-soaked beans.
While the beans cooked, the onions and peppers finely chopped. I took three very large tomatoes instead of the six medium. Tomatoes for 3 minutes to put in boiling hot water to remove the peel. Cut into cubes.
The onions and bell pepper fry in sunflower oil until pale Golden brown. Then add the peeled tomatoes. Fry on slow fire until it let the juice. Season with salt and pepper and a little put out.
Pour this mixture into the broth with the beans and let it cook on low heat for about 15-20 minutes. Then preparirovanie soup to a blender until completely homogeneous cream.
When the soup off the heat, add the finely chopped celery. Season with salt and pepper to taste.
Serve, garnished with beans, peppers and celery. The soup is very nice in combination with black or farmhouse bread.
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