Philips Pure Essentials Collection Dampfgarer User Manual download pdf (Page 6)

Italian tomato soup

Ingredients

750 g ripe tomatoes

1 small onion, chopped finely

1 clove garlic, chopped finely

250 ml beef stock or vegetable stock

3 tablespoons olive oil

½ ciabatta, in cubes

½ teaspoon coarse sea salt

50 g Parmesan cheese, freshly grated

2 tablespoons fresh basil, chopped

Contains 210 kilocalories per portion:

9 g proteins

11 g fat of which 4 g saturated fat

19 g carbohydrates

4 g f ibres

Starter or lunch - Serves 4

1. Quarter the tomatoes and remove the seeds. Put the tomatoes in the

XL steaming bowl and mix in the onion and garlic.

2. Remove the bottom from steam bowl 3. Place steaming bowl 3 on

steaming bowl 2, and place both on the drip tray. Hang the XL steaming bowl

in steaming bowl 3.

3. Pour the stock over the tomatoes and stir in 1 tablespoon olive oil.

Put the lid on the steaming bowl. Set the timer to 30 minutes and steam until

the tomatoes are tender.

4. In the meantime pre-heat the oven to 200 °C. Divide the ciabatta cubes over

a baking tin and sprinkle them with 2 tablespoons olive oil and the sea salt.

Bake the croutons for 10 minutes in the oven until golden brown.

5. Purée the tomatoes with the stock in the blender and season to taste.

6. Serve the tomato soup in bowls and garnish with croutons, Parmesan cheese

and basil.

Total preparation time approximately 40 minutes

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Philips Pure Essentials Collection Dampfgarer User Manual Page 6