TOMATO SOUP WITH WALNUTS AND VERMICELLI

Tomato Soup with Walnuts and Vermicelli image

Provided by Anu_N

Time 47m

Yield 6 serving(s)

Number Of Ingredients 12

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4 tablespoons butter or 4 tablespoons margarine, divided
2 medium onions, peeled and chopped
2 cloves garlic, peeled and chopped
3/4 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1/2 teaspoon whole coriander seed
1 cup shelled walnuts, finely ground (AFTER measuring)
4 cups water
2 ounces vermicelli, broken into pieces
1 1/2 lbs tomatoes, chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro

Steps:

In a large pot, heat 3 tablespoons of the butter and sauté onions until golden.
With a mortar and pestle, pound together garlic, salt, pepper and coriander seed.
Stir ground walnuts into onions along with garlic mixture, water and pasta.
Simmer, covered, for 20 minutes.
In a separate pan, cook tomatoes over low heat until softened.
Stir them into the soup and simmer for 5 minutes more.
Add parsley, cilantro and the remaining 1 tablespoon of butter and simmer a few minutes longer before serving.
Serve hot with warm toasted garlic bread.
Note: If the tomatoes are not ripe enough for full flavor, either add 1 teaspoon tomato paste or substitute two 16-ounce cans tomatoes, drained.

Nutrition Facts : Calories 269.9, Fat 20.9, SaturatedFat 6.2, Cholesterol 20.4, Sodium 358, Carbohydrate 18.6, Fiber 3.7, Sugar 5.3, Protein 5.8