Recipes from Madame Megre, the wife of a famous detective character, are described in a separate book. True, he wrote her not George Siemeon, but J. Kurtin. The book is called - "Madame Megre Recipes."
Inspired by recipes, I tried to cook tomato soup. Soon the soil tomato season begins, and I recommend making this soup with summer fresh tomatoes (in principle, you can use and canned in our own juice, but fresh is still better).
You will need:
- 0.7 liters of meat broth (can be chicken);
- Tomatoes are large - 800 grams;
- onion - 1 big bulb or 2 small;
- garlic - 4 teeth;
- salt, pepper to taste;
- Vermichel thin - 100 gr;
- olive oil for frying;
- bread;
- Greens: Parsley, Basil, Dill, Kinza.
Onions and tomatoes argue and fry in a frying pan, speck a little, make a blender of them with mashed potatoes and wipe through the sieve (can be done differently: to clean the tomatoes from the skin, pre-shrouded them with boiling water, then it will not be necessary to bother with sieve). Garlic pass through the press for garlic (in the original recipe it is recommended to take a whole head of garlic and remember it with a bow, I still reduced the amount and changed a little cooking method, since it is very easy to burn in the process of frying), put in the rubbing tomatoes, add broth Salt the taste and negotiate 4 minutes.
Vermischell boil separately and put in the soup before feeding. Decorate the greens and sprinkle with freshly ground pepper.
Serve with fried in a toaster and grated garlic crispy grain baguette.
Other recipes for our chef look at Facebook page.