POTAGE AUX TOMATES A L'ITALIENNE



Peel, seed and crush 500 g (1,1 lbs) of tomatoes. 

Fry in a little hot oil with two large sliced onions, a bouquet garni, salt and pepper.

 Wet with a liter of broth and simmer over low heat with a lid on for 25 minutes.

During this time, cook 100 g (0,22 lbs) of rice in salted boiling water and add it to the soup at the end of the cooking.

Pour a handful of grated parmesan into the soup tureen.

 Pour the soup over it, stir vigorously and serve.


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