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Paradicsomleves (Tomato Soup with Mascarpone)
Serves 4
4 Tbs. sunflower oil
1 large onion, finely chopped
3 celery stalks, chopped
4 cups chopped tomatoes
2 cups vegetable stock
1 Tbs. sugar
black pepper and fine sea salt to taste
4 Tbs. mascarpone
4 Tbs. shredded basil leaves
Heat the oil in a soup pot. Add the onions and celery and saute over medium heat until tender. Add the tomatoes and the stock. Bring the simmer and let the soup cook for about 30 to 40 minutes. Season to taste with the pepper and salt. To serve, ladle the hot soup into 4 bowls. Garnish each serving with a tablespoon of mascarpone and shredded basil leaves.
(Rebecca Ets-Hokin)
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4 Tbs. sunflower oil
1 large onion, finely chopped
3 celery stalks, chopped
4 cups chopped tomatoes
2 cups vegetable stock
1 Tbs. sugar
black pepper and fine sea salt to taste
4 Tbs. mascarpone
4 Tbs. shredded basil leaves
Heat the oil in a soup pot. Add the onions and celery and saute over medium heat until tender. Add the tomatoes and the stock. Bring the simmer and let the soup cook for about 30 to 40 minutes. Season to taste with the pepper and salt. To serve, ladle the hot soup into 4 bowls. Garnish each serving with a tablespoon of mascarpone and shredded basil leaves.
(Rebecca Ets-Hokin)
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