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Bem-vindo
ˇ 2 packets of Honig tomato soup
ˇ 2 tinned cans of diced tomatoes
ˇ 1 leek
ˇ 1 onion
ˇ 1 litre can of white beans
ˇ 1 small can of corn
ˇ 1 small can of peas
ˇ some Bay leafs
ˇ pepper
ˇ sweet chilli sauce
ˇ 250 grams of minced meat
ˇ 2 tinned cans of diced tomatoes
ˇ 1 leek
ˇ 1 onion
ˇ 1 litre can of white beans
ˇ 1 small can of corn
ˇ 1 small can of peas
ˇ some Bay leafs
ˇ pepper
ˇ sweet chilli sauce
ˇ 250 grams of minced meat
Mexican tomato soup for 10 persons:
a good wine needs no garland
berries of the Solanum lycopersicum
leafs of the Allium porrum
the bulb of the Allium cepa
in tomato sauce
seeds of the Zea mays
seeds of the Pisum sativum
leafs of the Laurus nobilis
grounded seeds of the black pepper, the Piper nigrum
grounded Spanish pepper, the Capsicum
minced parts of the Bos taurus, but then browned!
berries of the Solanum lycopersicum
leafs of the Allium porrum
the bulb of the Allium cepa
in tomato sauce
seeds of the Zea mays
seeds of the Pisum sativum
leafs of the Laurus nobilis
grounded seeds of the black pepper, the Piper nigrum
grounded Spanish pepper, the Capsicum
minced parts of the Bos taurus, but then browned!
Special Details
ˇ Melt butter in soup pot and slowly fry bacon till fat is melted out.
ˇ Remove the browned and almost crispy bacon from pot.
ˇ First lightly soften onions in the fat, then continue frying, adding in garlic and madras curry powder.
ˇ Fry on low heat for a minute, then add in sifted flour.
ˇ Mix well and add cold chicken stock.
ˇ Bring to a boil slowly, stirring continuously. Simmer for about 5 minutes.
ˇ Mix egg yolks, cream and about 5 table spoons of the soup well, add the mixture whilst stirring into the simmering soup.
ˇ Finally stir in the coarse Limburg mustards and chopped parsley, place into each soup bowl a sprinkle of the fried crispy bacon pieces and ladle in the soup.
ˇ The diced brown toast cubes may be served on the side deliciously crunchy and golden brown!
ˇ Remove the browned and almost crispy bacon from pot.
ˇ First lightly soften onions in the fat, then continue frying, adding in garlic and madras curry powder.
ˇ Fry on low heat for a minute, then add in sifted flour.
ˇ Mix well and add cold chicken stock.
ˇ Bring to a boil slowly, stirring continuously. Simmer for about 5 minutes.
ˇ Mix egg yolks, cream and about 5 table spoons of the soup well, add the mixture whilst stirring into the simmering soup.
ˇ Finally stir in the coarse Limburg mustards and chopped parsley, place into each soup bowl a sprinkle of the fried crispy bacon pieces and ladle in the soup.
ˇ The diced brown toast cubes may be served on the side deliciously crunchy and golden brown!
Method
There will be more recipes !
Ingredients