Tomato Soup with Walnuts and Vermicelli

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READY IN: 47mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, heat 3 tablespoons of the butter and sauté onions until golden.
  • With a mortar and pestle, pound together garlic, salt, pepper and coriander seed.
  • Stir ground walnuts into onions along with garlic mixture, water and pasta.
  • Simmer, covered, for 20 minutes.
  • In a separate pan, cook tomatoes over low heat until softened.
  • Stir them into the soup and simmer for 5 minutes more.
  • Add parsley, cilantro and the remaining 1 tablespoon of butter and simmer a few minutes longer before serving.
  • Serve hot with warm toasted garlic bread.
  • Note: If the tomatoes are not ripe enough for full flavor, either add 1 teaspoon tomato paste or substitute two 16-ounce cans tomatoes, drained.
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