Tomato soup
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 1 Capsule ground saffron
- 1 medium onion
- 20 g Butter or margarine
- 1 can(s) (850 ml) peeled
- 7-10 Tbsp Tomatoes
- 1/4 l Vegetable broth (instant)
- 2 medium zucchini
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 200 g Deep-sea crab meat
- 7-10 Tbsp Dill
Directions
- 1
Put rice in boiling salted water, add saffron and let it swell for about 20 minutes. Peel and finely chop the onion. Heat the fat in a pot and fry the onion cubes in it until transparent. Add tomatoes with juice and deglaze with the broth. Let everything boil for about 10 minutes. Clean, wash and slice the zucchini and cook the last 5 minutes with the rice.
- 2
Puree the tomato soup with the cutting stick of the hand mixer and pass through a sieve. Season to taste with salt, pepper and paprika. Drain the rice and add to the soup. Arrange in plates. Sprinkle prawns on top and garnish with dill flags
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