Soups and Stews Recipes -
Tomato Soup
with Cheese Balls
Recipe
Ingredients
-
750 g/1 3/4
lb beef tomatoes
-
1/2
teaspoon chopped thyme
-
1/2
teaspoon chopped rosemary
-
salt
-
freshly ground pepper
-
sugar
-
a
few leaves of celery
-
1
onion
-
1
tablespoon olive oil
-
1 tablespoon flour
-
5
tablespoons cream
-
3
tablespoons leaves of basil, cut into
strips
For the cheese balls:
Serves 4
Method:
-
Peel and
quarter
the tomatoes; remove the seeds. Dice the tomato
quarters very small. Put 750 ml/1 1/4
pints
(3 1/4
cups) water in a saucepan and add the tomatoes,
herbs, 1/2
teaspoon salt,
1/2
teaspoon pepper, 1 pinch of sugar and celery leaves.
Bring to the boil. Cover and simmer for 20 minutes.
-
To make the cheese balls: mix curd cheese, Parmesan,
egg and flour. Season with salt and cayenne pepper.
Cover the mixture and put in the refrigerator.
-
Peel the onions and chop finely. Pour the tomato
soup through a fine sieve and return the liquid to
the pan. Rub the tomatoes through the sieve. Heat
the olive oil in a pan and fry the onion until
golden-brown.
-
Sprinkle flour into the pan and cook
until it turns a light brown color. Add the pureed
tomatoes, stir well and simmer on a low heat for 5
minutes. Pour this tomato mixture into the soup,
stir well and bring back to the boil.
-
Bring some salted water to the boil. Using a
teaspoon, make cheese balls from the cheese mixture
and cook in the boiling water for 2 minutes.
-
Add the cream to the soup and season to taste with
salt, pepper and sugar. Add the basil and stir into
the soup. Serve in a soup tureen or directly in soup
bowls. Garnish with the cheese balls.
Note:
Tomato and cheese are a perfect combination in
soups
as well as in starters (appetizers) or salads. The
flavor of this delicious soup, made with ripe
outdoor tomatoes is enhanced by the addition of
cheese balls.
Tomato
Recipes - Tomato Soup with Cheese Balls Recipe