Tomato Soup with Egg
A classic warm tomato soup with vermicelli, softened with butter and enriched with beaten egg swirled into delicate threads.
Ingredients
| 500 г/g | tomatoes |
| 30 г/g | butter |
| 30 г/g | vermicelli (fide) |
| 2 бр./whole | eggs |
| 10 бр./leaves | basil leaves |
| 1 бр./whole | onion |
| 1 ч.л./tsp | salt |
| 1.5 л/L | water |
Instructions
- Peel and finely chop the onion, then sweat it in a pot in the melted butter for 2-3 minutes.
- Wash and peel the tomatoes (score a cross on the bottom of each, drop them into boiling water for about 10 seconds, then peel easily). Chop the peeled tomatoes into medium pieces and add to the onion. Stir well and pour in 1.5 L water. Once it boils, add the crushed vermicelli and salt (about 1 tsp).
- Simmer for 15-20 minutes, then add the well-beaten eggs in a thin stream, stirring constantly to create a "Chinese tomato soup" effect (the egg should set into threads). Garnish with a few fresh basil leaves, or a little dried, for aroma.