~ Ingredients ~
500 g ripe tomatoes shredded
2 tbsp butter
2 tbsp all-purpose flour
2-3 cups stock
1 medium onion chopped
3 tbsp fresh cream
2 green peppers shredded
1 cup milk
1 bayleaf
1 egg
salt & white pepper to taste
1 tbsp grated parmesan cheese for serving

Melt 1 tbsp butter in a saucepan. Add shredded tomatoes, chopped onion, shredded green pepper and bayleaf. Stir well and leave on medium heat for 10 minutes. Add stock gradually and mix well. Leave to simmer over low heat for approx 20-30 minutes. Season. Remove from heat, blend and set aside.
In another pan, melt rest of butter over medium heat. Add flour and keep stirring until golden. Add milk gradually and beat well to prevent lumps. Keep stirring until mixture thickens. Season and remove from heat.
Reheat blended tomato mixture. Mix both mixtures away from heat. Add egg then cream, mixing very well after each addition. Serve immediately sprinkled with parmesan cheese.
Serves 4.

PS: After cream is added, don't return to direct heat. To warm, use a hot-water bath instead.

Mandino's Main Kitchen	Egyptian Recipes	Household Tips
Egyptian Cuisine	Webrings	Links
Causes	Mandino's Forum	Memberships
About Mandino's	Add-A-Link	Links You Added
Measures	Glossary	Menus
Kids Kitchen	Trivia	About Egypt

Links with   are not yet accessible. They will be available shortly. Sorry for inconvenience.

Are you looking for something specific? Try our search engine below.

Website Search Engine (enter key word):

The engine is still under construction. So, please bear with us. Thanks !

Forum & Search Engine provided by:

Music playing is "Swa7h" <bgsound src="../midiarabic/sawah.mid" controls="smallconsole">

For background, graphics & Midi sources, please refer to Soups. Thanks.

Creamy Tomato Soup
Last Updated May 21, 1998