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طريقه التحضير |
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Peel and coarsely chop the tomatoes. |
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Mix tomatoes with water in a large saucepan. Parboil over high heat for 10 minutes. |
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Strain mixture thoroughly with a colander and place in a medium bowl. Set juice aside. |
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Break vermicelli pasta into 1/2-inch pieces. |
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Bring stock to a boil in a Dutch oven and add vermicelli. |
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Stir in the tomato juice. |
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Add seasoning (salt and pepper). Cook for about 8 minutes, or until vermicelli is tender. |
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Melt butter. Chop the fresh parsley. Mix both then add to soup. |
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Serve hot at once. |
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المقادير
