John Myers
Fresh Tomato Soup with Annelini
The perfect fresh tomato soup with annelini recipe with a picture and simple step-by-step instructions.
- 1000 g San Marzano tomatoes
- 1 piece Onion red, approx. 70 gr.
- 1 Bit Garlic
- 3 piece Celeriac
- 3 piece Olive oil
- 500 ml Chicken broth
- 100 g Annelini, Italian type of pasta
- Salt
- Black pepper from the mill
- Sugar
- Parsely
- Grana Padano Parmesan
- Remove the stalks from the tomatoes and cut into small pieces. Peel the onion and garlic, roughly chop the onion and leave the garlic whole. Remove the tough threads from the celery and cut into small pieces.
- Heat the olive oil in a saucepan and add the tomatoes, doubles, garlic and celery, let simmer briefly, then put the lid on and simmer on a low heat for a good 40 minutes.
- Then pour the mixture through a sieve into another saucepan. Always squeeze out well with the slotted trowel.
- Add the chicken broth and bring to the boil, season with salt & pepper & sugar, now add the pasta and simmer until the pasta is “al dente”.
- In the meantime, pluck a few parsley leaves from the stem and cut into small pieces. Grate a little parmesn finely.
- Put the finished soup in a soup cup and sprinkle with the parsley and Parmesan and now ….. enjoy your meal …..
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