Ingredients |
2 |
Tbsp |
canola oil |
2 |
each |
medium onions, chopped |
|
3 |
each |
canned tomatoes, peeled and diced in juice (411g) |
|
¾ |
cup |
mozzarella, finely shredded |
|
4 ½ |
Tbsp |
chicken soup powder |
3 |
cup |
hot water |
1 ½ |
cup |
milk (2%) |
5 |
shakes |
Tabascco sauce |
|
Garnish: |
|
Israeli "Soup almonds" |
|
chives |
|
|
Preparation steps: |
- Saute the onions until golden brown.
- Process the onions, cheese and 1 cup of the hot water in a blender until the cheese dissolves in the puree.
Caution: using the blender with hot liquids is dangerous. Press the blender cover down with a kitchen towel when
turning the blender on, so the hot liquids don't splash out.
- Transfer the puree to a large pot.
- Process the tomatoes in a blender and transfer to the pot.
- Mix 1 cup of hot water with the chicken soup powder and transfer to the pot.
- Add the 3rd cup of hot water, milk and Tabascco sauce.
- Cook for 20 minutes.
Serving: Garnish with Israeli "Soup almonds" and/or chives
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