Easy broth and tangy tomato soup
By devilurs
Ingredients
- For the broth:
- chick peas(1/2 cup)- soaked overnight
- salt- 2 tsp
- bay leaves-2
- light soy sauce-2 tblspn
- water 4 quartz
- For the soup:
- Crushed tomatoes- 1 cup
- broth- 4 cups
- pepper- 1 tsp
- salt- i tsp
- olive oil- 1 tsp
- butter- 2 tbl.spn
- finely chopped basil and thyme 1 tsp
- corn starch- 1 tsp
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Broth:
slow cook chick peas with bay leaves,salt and soy sauce in water for an hour.
Step 2
strain the broth.
chick peas can be saved for other recipes
Step 3
Soup:
Add all Ingredients except corn starch
simmer for 20 min
Step 4
mix corn starch in a tsp of broth and add to thicken soup
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
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