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| Rice and Tomato Soup |
Ingredients
- 450g/1lb Fresh Tomatoes, chopped
- 400g/14oz tin Chopped Tomatoes
- 1 tbsp Tomato Puree
- 150ml/5 fl.oz. Water
- Salt and Pepper
- 50g/2oz. Long Grain Rice
- 3 tbsp Medium Sherry
- Freshly chopped Parsley to garnish
Instructions
1. Put the fresh tomatoes, tinned tomatoes, tomato puree, water, salt and pepper in a pan, bring to the boil, stirring then simmer for 30 minutes.
2. Leave to cool slightly, then either pass through a sieve or blend in a food processor until smooth.
3. Return to the saucepan, bring back to the boil and stir in the rice. Reduce the heat and simmer for 15 -20 minutes, or until the rice is tender.
4. To serve - stir in the sherry, transfer to individual soup bowls, sprinkle with chopped parsley and serve immediately.
2. Leave to cool slightly, then either pass through a sieve or blend in a food processor until smooth.
3. Return to the saucepan, bring back to the boil and stir in the rice. Reduce the heat and simmer for 15 -20 minutes, or until the rice is tender.
4. To serve - stir in the sherry, transfer to individual soup bowls, sprinkle with chopped parsley and serve immediately.
