Moosewood: Algerian Tomato Soup With Vermicelli

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* Exported from MasterCook *

 

Algerian Tomato Soup With Vermicelli

 

Recipe By : Moosewood Restaurant Daily Special, page 66

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 cups diced onions

3 garlic cloves -- minced or pressed

1/8 teaspoon cayenne

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon curry powder

1/2 teaspoon ground cinnamon

3/4 teaspoon salt

1 tablespoon freshly grated orange peel

3 cups undrained canned tomatoes -- chopped

(28-ounce can)

3 cups water or vegetable stock

2 cups diced red bell peppers

2 cups thinly sliced celery

1/2 cup vermicelli

broken into 1/4-inch pieces

2 teaspoons fresh lemon juice

 

Serves 4 To 8. Yields 8 Cups. Preparation Time: 15 Minutes. Cooking

Time: 25 Minutes

 

This spicy, vibrant tomato soup with aromatic North African spices features

interesting textures of pasta and celery. The pasta will absorb the broth

as it sits, so serve it immediately for the best results. If you want to

prepare the soup ahead, omit the vermicelli; then reheat the soup to a boil

just before serving, add the vermicelli, and cook until tender.

 

You probably won't want tomatoes or pasta in your salad choice for a Daily

Special, but that's about the only caveat.

 

Heat the olive oil in a nonreactive soup pot, add the onions and garlic,

and saute on medium heat for about 10 minutes, until the onions are

translucent. Add the cayenne, coriander, cumin, curry powder, cinnamon,

salt, and orange peel and saute for 2 minutes, stirring constantly. Add

the tomatoes and water or stock, cover, and bring to a boil.

 

Add the peppers and celery, return the mixture to a boil, and cook for 5

minutes. Add the vermicelli and simmer, uncovered, for about 5 more

minutes, until the pasta is al dente and the vegetables are tender. Stir

in the lemon juice and serve.

 

Per 8-Ounce Serving: 104 Calories, 2.7 G Protein, 4.1 G Fat. 15.8 G

Carbohydrates. 0.5 G Saturated Fatty Acids, 0 MG Cholesterol. 359 MG

Sodium, 1.7 G Total Dietary Fiber

 

 

 

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