Italian Tomato Soup A La Mama - cooking recipe

Ingredients

30 g butter or 30 g margarine
1 small onion, peeled and chopped
1 small green bell pepper, cored, seeds removed, and chopped
1 tablespoon flour
1 2 beef bouillon cubes (diluted in a litre of water) or 2 vegetable bouillon cubes (diluted in a litre of water)
450 g tomatoes, chopped
2 tablespoons tomato puree
120 g orecchiette
1 tablespoon horseradish sauce
salt & pepper
Garnish
2 tablespoons sour cream
1 tablespoon chopped fresh parsley

Preparation

Heat the butter in a pan. Add onion and green pepper, cover and cook for 5 minutes. Add flour and stir.
Add stock, tomatoes and tomato puree. Simmer for 15 minutes. Puree soup and pass through a sieve.
Return to pan, season with salt and pepper. Add pasta 10 minutes before serving. Simmer and stir occasionally. Add horseradish before serving.
Garnish with sour cream and parsley. Serve immediately.