In Holland the hostesses don't like to spend a lot of time for kitchen, but at the same time they carefully watch that the different dishes served by darling on a table ideally were combined with each other and were tasty. At the Dutch tomato soup a pungent flavor which is impacted by the spices used in a large number. Soup will be estimated by fans sour, or sharp.
Depending on the province where tomato soup is cooked, some ingredients are added or clean up. For example, add small cut vegetables (carrots, paprika, leek) to soup. Sometimes put garlic glove. Add a thyme, a sweet sprinkling pepper on the taste. At the final stage, for more gentle consistence, it is possible to add 200 grams of sour cream or cream-fresha, but the bigger amount of tomato paste in that case is necessary, otherwise color will be not such saturated. From meat it is better to use veal forcemeat. All this variations, but soup basis one.
Ingredient:
3 liters of meat soup; 2 small jars of tomato paste;
300-500 grams of onions; 2 leaflets of bay leaf; 200-300 grams of mincemeat; 2 carrots; 500 grams of fresh tomatoes or 1 bank of tinned; 150 grams of vermicelli; 200 grams of heavy cream; parsley; salt and spices to taste.
Preparation will occupy about half an hour. Put water on fire and add to it spices and bay leaf. Cut bulbs on 2 or 4 parts and to lower in the boiling water. Add meat soup. Cook onions in a pan about 20 minutes. While onions cook, it is necessary to make quenelles of the small size (approximate diameter of 3-4 cm) of forcemeat. A skimmer to take out onions from broth and to add to it the made quenelles. Cut carrots rings (if large, then to cut in half) and to put it to quenelles. Cut tomatoes segments which are in turn cut in half. To fill up everything in soup, it is good to mix and add tomato paste. Then in soup fill up vermicelli and cook to full readiness. Before giving on a table, on plates spill cream in which pour soup. Strew with small cut parsley. Give together with a crunchy baguette. Enjoy your meal!