Clear tomato soup with rice

For 4 people
  • 1 onion
  • 1 EL Olive oil
  • 1 EL Tomato paste
  • 2 bay leaves
  • 6 white peppercorns
  • 1 (approx. 250 g) marrowbones
  • Salt
  • Pepper
  • 50 g long grain rice
  • 1 Tomato
  • 1 Stalk flat-leaf parsley
105 minutes
light
1.
Peel the onion and dice it finely. Heat olive oil in a saucepan and sauté the onion in it. Add the tomato paste and let it sweat. Add bay leaves and peppercorns and deglaze with 1 liter of water. Boil. Wash the bones and add to the soup. Cover and cook over low heat for about 1 hour. Every now and then, skim off the foam that has formed with a skimmer. Season with salt and pepper. Remove the bones and pour the soup through a sieve. Let it cool and remove the solidified fat. Cook the rice in boiling salted water for about 20 minutes. Clean, wash, quarter and core the tomato and cut the flesh into small cubes. Pour tomato soup again through a sieve and heat. Add rice and tomatoes to the soup and season to taste again. Fill into soup cups and garnish with parsley leaves
1 person approx.:
  • 70 kcal
  • 290 kJ
  • 1 g protein
  • 3 g fat
  • 10 g carbohydrates

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