Fall tomato soup my grandma style or how to try a different and fresh version of a tomato soup

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The story behind this recipe is that my grandmother, who was a great cook, decided to add hard boiled eggs and cooked rice to the tomato soup to make it more nutritious and filling. And that was the tomato soup that we used to have at home. I followed the tradition and have been cooking for a long time.
It is not a creamy tomato soup, it tastes as sweet as the creamy ones but the tart sweetness comes from the lots of tomato juice that are boiled and reduced. It is so delicious to taste the freshness of ripe tomatoes without any artificial additives that once you taste it, it will be very hard to enjoy the bought ones.
As the big debate about yokes not being healthy, because of its cholesterol contents, flooded our lives, I changed the whole eggs by whites, keeping ruffly just one full egg for 4 servings of soup. And for this posting I didn’t add any rice.
Yes, it takes some work, but for me it is a small price to pay to have this delicious, comfy soup that brings me back so many nice family moments. A loaf of fresh bread, this tomato soup and you have the perfect match for a light fall dinner. I know, all my discussion about cutting the cholesterol and bla, bla, bla… and then I added the bread! Well, a whole wheat one, with lots of grains will not hurt. lol Ah, but don’t forget the butter and maybe a glass of red wine.

Fall Tomato soup my grandma style

4 portions

8 large beefstake ripe tomatoes
3 cups of water
2 parsley sprigs
salt to season
1 tbs sugar
1/2 tbs butter
1/4 cup milk
3 boiled eggs cut in chunks ( play with the amounts of yoke as you wish)
3 boiled whites
1/2 cup of cooked rice

In a large pan cook the tomatoes in the 3 cups of water and the parsley, boiling for 5 min. Let it cool and blend the cooked tomatoes with only 2 cups of the water. Strain the mix, making sure all the tomato pulp is well scraped from the strainer. Discard the parsley string. In the mean time cook the eggs, let them cool off and peel and cut them.
Bring the strained tomatoes back to the pan, add the butter, sugar and milk to a boil and then to a simmer, for about 20 min. or until the liquid is reduced to half.
Season with salt, no pepper is required. Add the eggs, the rice and drizzle some dry parsley on top.

Enjoy and thanks for stoping by!

Raquel Boyes

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