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Clean the roots (carrots, parsley and celery), wash, cut and boil with 3 liters of cold water. When foaming, collect and discard, Fill with water, when necessary.
Peel an onion, wash it, cut it into small pieces and lightly fry it over a low heat and in enough oil.
Wash the tomatoes, remove the seeds, cut into cubes and lightly fry the onion as well. Keep the pan on the fire until the liquid left by the tomatoes decreases a little.
When the roots are almost cooked, add the hardened vegetables and tomato juice to the pot for two more boils.
Pick, wash, chop and chop the parsley leaves.
Prepare the croutons: fry the slices of toast, sprinkle with olive oil and sprinkle: salt, pepper and oregano on both sides. When the slices of bread have penetrated well, cut them into croutons.
Peel the garlic, wash it, grind it and add it to the pot for the last boil.
Cut the telemeau into cubes.
Season the soup with: salt, pepper and thyme. Sprinkle with chopped parsley, remove the pot from the heat, put the lid on and after 10 minutes of "rest", the soup can be served with flavored croutons and diced telemea.