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Tomato Brazil Nut Soup (serves 2)
This is one of my favorites. If you haven't tried nuts in soup, you might enjoy the new experience. Brazil nuts add a chewy consistency and special flavor. |
Food you'll need
1 medium or large brown/yellow onion
Cooking oil, extra virgin olive oil preferred
3 cups water, distilled preferred
3/4 teaspoon salt
6 medium red tomatoes, diced (roughly 4 cups diced)
1/2 to 3/4 cup sliced Brazil Nuts, measured after shelling and slicing
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Preparation (30 minutes)
Peel and dice onion; sauté in oil until partially brown and tender. In medium-sized saucepan, combine water, sautéed onion, and salt. Bring to a boil, reduce heat, then add tomatoes and Brazil Nut slices. Cook for another 5-10 minutes, until tomato is desired consistency.
from Chapter 8: Soup
All content ©2002 by Pam Rotella. Reproducing for resale is prohibited. |
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