Clear tomato soup

Name: Clear tomato soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Tomatoes; 1 Onion; 1 Pot of chervil; 1 TABLESPOON Olive oil; 3/4 l Vegetable broth (instant); 100 g Rice; 7-10 Tbsp Salt; 1 small red, yellow and green peppers; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Tomatoes
1 Onion
1 Pot of chervil
1 TABLESPOON Olive oil
3/4 l Vegetable broth (instant)
100 g Rice
7-10 Tbsp Salt
1 small red, yellow and green peppers
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers

Directions

1
Wash, clean and quarter the tomatoes. Peel and finely chop the onion. Wash the chervil and put some leaves aside for garnishing. Heat the oil in a pot. Fry the onions in it until golden brown.
2
Add tomatoes and chervil. Fill with stock. Simmer at medium heat for about 20 minutes. In the meantime, put rice in plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes.
3
Clean, wash and dice the peppers. Blanch in boiling salted water for about 3 minutes. Pour broth through a sieve lined with a kitchen towel. Season with salt, pepper and paprika powder.
4
Heat again. Add the diced peppers and rice. Serve garnished with chervil leaves.