Catalan tomato soup


50 gr convert conversionbacon

3 onions

2 tablespoons olive oil

50 gr convert conversioncooked ham

500 gr convert conversiontomatoes

1 dl convert conversionwhite wine

1 liter convert conversionbouillon/broth (cubes)

1 large potato

1/2 teaspoon thyme

1/2 teaspoon oregano

pepper, salt

pinch cayenne pepper

2 egg yolks

1 tablespoon chopped parsley

(Parmesan cheese)

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How to prepare:

Fry the small cut bacon with the chopped onions in the olive oil golden brown.

Add and heat the chopped ham a moment. Cut the peeled tomatoes in pieces and remove the core. Add to the onions. Simmer 5 minutes and add the wine and the bouillon. Bring to a boil.

Stir after 10 minutes firm in the soup to break up the the tomatoes. Add the small cubed potato with herbs and let the soup softly simmer for 30 minutes.

Beat the egg yolks. Add, while stirring, little by little some hot soup to the yolks.

Pour the mixture in the soup pan, stir well and serve the soup.

Sprinkle chopped parsley over.

Place, for who likes it, some Parmesan cheese on the table.

First published: April 12, 2003, Netherlands
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