Tomato soup
- Serves 4: 2 kg of ripe tomatoes (plum in the season, but also go well the copper) or two cans of peeled 4 carrots, 1 large onion, 1 clove garlic, 2 medium potatoes, salt, parsley .
- Blanch tomatoes in boiling water for about 10 seconds. Cut the tomatoes into 4 and remove the seeds. Peel the carrots, onion and garlic. Cut carrots and onion into thin slices.
- Heat the oil in a saucepan and brown the garlic. Discard the garlic and throw in the pot the onion and carrots and cook over low heat for 10 minutes, stirring occasionally. Throw hours the pulp of the tomatoes (or peeled) and diluted with about 8 liters of water. Add a little pepper and a teaspoon full of salt and bring to a boil.
- Reduce heat and simmer for 15 minutes. United at this point the potatoes peeled and cut into cubes and cook for another 30 minutes.
- At the end, season with salt if necessary and pass everything to the blender or the food processor.