Roasted Tomato and Pasta Soup |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Fleishig Soup. Outstanding. Ingredients:
1 lb ripe italian plum tomato, halved lengthwise |
1 large red bell pepper, quartered lengthwise and seeded |
1 large red onion, quartered lengthwise |
2 garlic cloves, unpeeled |
2 tablespoons olive oil |
1 lb beef flank steak, cubed |
5 cups vegetable stock or 5 cups water |
1/4 teaspoon sugar |
1 cup small shell pasta, shapes e.g. tubetti |
salt |
ground pepper |
Directions:
1. Preheat oven to 375 degrees.
2. Spread out the tomatos, red pepper, onion and garlic in a roasting pan.
3. Drizzle with 1 tablespoon of the olive oil.
4. Roast for 30-40 minutes until the vegetables are soft and charred, stirring and turning them after 15 minutes.
5. Brown the flanken in the remain oil.
6. Turn the vegetables into a food processor.
7. Add 1 cup of stock or water.
8. Process until pureed.
9. Scape into a sieve or food mill placed over a large saucepan and press the puree through.
10. Add the remaining stock or water, the flanken, the sugar, salt and pepper.
11. Bring to a boil, stirring.
12. Add the pasta and simmer, stirring frequently.
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