Tomato Soup With Walnuts And Vermicelli - cooking recipe

Ingredients

4 tablespoons butter or 4 tablespoons margarine, divided
2 medium onions, peeled and chopped
2 cloves garlic, peeled and chopped
3/4 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1/2 teaspoon whole coriander seed
1 cup shelled walnuts, finely ground (AFTER measuring)
4 cups water
2 ounces vermicelli, broken into pieces
1 1/2 lbs tomatoes, chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons of the butter and saute 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.