John Myers
Contents
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Ingredients
- 1,25 kg Fresh tomatoes
- 2 Onions
- 1 large Chinese garlic
- 6 Anchovies fillet
- 1,5 glass Capers
- 1,5 L Vegetable broth
- Black pepper from the mill
- 0,25 tsp Harissa
- 0,5 tsp Dried oregano
- 1 tsp Dried peperoncino
- 0,5 tsp Dried basil
- 0,5 tsp Sugar
- 150 g Rice
Instructions
- I harvested a large amount of tomatoes for the last time today, the plants are slowly thinning and only a few flowers are on them.
- Wash the tomatoes, cut them in half and remove the stalk. Put the tomatoes in a large saucepan. Peel the garlic and onions and cut into cubes. Heat the vegetable stock. Add the onions, garlic, anchovies and the vegetable stock to the tomatoes and bring to the boil.
- Add the spices and sugar and let everything simmer for at least 1/2 hour. Stir in 3-4 tablespoons of caper stock (liquid from the glass). In the meantime, put the rice on top with twice the amount of salted water.
- Puree the soup and season again. Add the capers and let the almost finished rice in the soup simmer. The strength of the rice gives the soup some binding.
- Put the soup in a plate and decorate with a dollop of whipped cream and then just enjoy. I wish you a good appetite.
- If you want the soup finer, you can pass it through a sieve after pureeing, but I saved that today with my leather right hand.
Nutrition
Serving: 100gCalories: 37kcalCarbohydrates: 5.7gProtein: 1gFat: 1.1g
