Greek tomato soup

Ingredients for 4 servings:

• 80 g carrot(s)
• 50 g celery
• 50 g parsley root
• ½ bunch parsley
• 500 g tomatoes, ripe
• 750 ml veal stock
• 1 sprig(s) of thyme
• 60 g rice noodles
• 1 sprig(s) lovage
• 2 shallots
• 1 clove(s) garlic
• 100 g sheep’s cheese
• olive oil
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and coarsely grate the carrots. Peel and finely dice the celery and parsley root. Rinse the parsley sprigs, shake dry, and finely chop, including the stems. Wash and roughly dice the tomatoes (use canned tomatoes in winter). Heat 2 tablespoons of olive oil in a saucepan, add the shallot and garlic, let them brown slightly, then sauté the carrots, celery, parsley, and parsley root for a few minutes. Then add the tomatoes and simmer for another 3-4 minutes. Pour in the veal stock and bring to a boil. Add the thyme and lovage, sprinkle in the rice noodles, and simmer for 15 minutes, stirring occasionally (otherwise the noodles will stick to the bottom). Before serving, remove the herb sprigs from the soup, season with salt and pepper, and mash the feta cheese with a fork and stir it into the soup. Serve with crusty baguette or white bread.