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Italian tomato soup
Ingredients
750 g ripe tomatoes
1 small onion, chopped finely
1 clove garlic, chopped finely
250 ml beef stock or vegetable stock
3 tablespoons olive oil
½ ciabatta, in cubes
½ teaspoon coarse sea salt
50 g Parmesan cheese, freshly grated
2 tablespoons fresh basil, chopped
Contains 210 kilocalories per portion:
9 g proteins
11 g fat of which 4 g saturated fat
19 g carbohydrates
4 g f ibres
Starter or lunch - Serves 4
1. Quarter the tomatoes and remove the seeds. Put the tomatoes in the
XL steaming bowl and mix in the onion and garlic.
2. Remove the bottom from steam bowl 3. Place steaming bowl 3 on
steaming bowl 2, and place both on the drip tray. Hang the XL steaming bowl
in steaming bowl 3.
3. Pour the stock over the tomatoes and stir in 1 tablespoon olive oil.
Put the lid on the steaming bowl. Set the timer to 30 minutes and steam until
the tomatoes are tender.
4. In the meantime pre-heat the oven to 200 °C. Divide the ciabatta cubes over
a baking tin and sprinkle them with 2 tablespoons olive oil and the sea salt.
Bake the croutons for 10 minutes in the oven until golden brown.
5. Pue the tomatoes with the stock in the blender and season to taste.
6. Serve the tomato soup in bowls and garnish with croutons, Parmesan cheese
and basil.
Total preparation time approximately 40 minutes
HD9120_WE_Recipe_Book_v4.indd 10-11 17/11/2010 13:34
6


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