Whether you're looking for a creative twist on tomato soup or you need an aperitif to start off a traditional Turkish meal, this recipe is likely to satisfy.On a cool, summer night, this is a unique way to enjoy fresh tomatoes.
Step 1: Chop the parsley into small pieces and slice the tomatoes.
Combine with the pepper and bay leaf.
Step 2: Chop the onion into small pieces and cook them in a pan with butter.
Canola or olive oil can be added to raise the smoke point of the fats if you find that your butter is burning.
Step 3: The fried onion should be added with all the ingredients of step one.
Step 4: When tomatoes are soft, mix thoroughly and fry for fifteen minutes.
Step 5: You can heat up three cups of chicken stock while you wait for the tomatoes to cook.
Step 6: When the tomato mixture is soft, add the chicken stock and stir.
Step 7: The mixture of tomatoes and chicken soup should be cooked in about ten minutes.
Step 8: Remove the pan from the heat, discard the bay leaf, and use an immersion blender to puree the soup until there are no chunks of tomato left.
Step 9: A pan with butter is needed.
Step 10: You can make a roux by adding flour and stirring it to make it melt in the soup.
The roux should be cooked until it reaches a golden brown color.The less power a roux will have, the more you cook it.It will give it a more nutty taste.