Dutch Tomato Soup
Number of servings - 6-8
Broth - 8 cups
Tomato paste - 4 tbsp
Onions - 1 1/2 cup (peeled and chopped)
Minced meat - 9 oz
Tomatoes - 2 cups (skinned, seeded and diced)
Vermicelli - 1/2 cup
Double cream - 3/4 cup
Bay leaf - 2 pcs.
Parsley to taste
Thyme to taste
Salt and ground black pepper to taste
Pour the broth to saucepan, add onions, bay leaves, thyme and simmer for 20 minutes.
Form small meatballs from minced meat and add them to soup.
Add tomato paste and tomatoes, stir very well and bring to boil. Add vermicelli and cook 5-7 minutes until ready. Salt and pepper to taste.
Pour cooked soup in bowls and garnish double cream and parsley.
Ready in: 35 minutes.