TOMATO SOUP (TOMATSUPPE) // FRØKEN JENSEN

TOMATO SOUP (TOMATSUPPE) // FRØKEN JENSEN

🍅 Tomato season is in full swing! Grandma Sita loves to enjoy a bowl of cold tomato soup on a hot sunny day. Made from the basic ingredients you always have in your kitchen, this tomato soup is a plant-based recipe from Frøken Jensen’s cookbook – 1901.

🇩🇰📗 Grandma Sita wishes to inspire everyday Danes meals by looking at traditional food from another point of view keeping alive tasty plant-based recipes.

🤓 Read more about Frøken Jensen, a cookbook author and above all a valuable chef in Danish traditional cuisine. 👉 http://www.sita-nena.com/about-froken-jensen/

Tomato soup, plant-based recipe from Frøken Jensen’s cookbook – 1901.

♻️ This one is a crowd-pleaser and a great dish for prepping meals in advance. You can also store leftovers portioned in the freezer for whenever you need a quick but healthy meal. 

INGREDIENTS // 4 portions 

1kg red tomatoes
2 onions
250g rice
paprika powder – to taste
chopped parsley – to taste
salt – to taste
thin slices of leek

METHOD 

1. Scald rice by placing it in a sieve and pouring boiling water over it.
2. Pour the rice into a pot, add water with salt, bring to a boil and simmer until rice is tender as for a soft porridge.
3. Boil the tomatoes with 2 onions until soup texture.
4. Then pour the rice porridge and tomato soup together into the sieve and forcefully rub it through the holes on the surface of the sieve, meanwhile liquid is poured into a pot.
5. Put the pot over the fire, add paprika powder,  finely chopped parsley and salt, to taste.
6. Turn up the heat as high as it will go and wait until everything is boiling, then turn the heat down to low again and cook gently, stirring a couple of times.
7. Add fish balls, ball dumplings (flour) or thin slices of leeks to cook into the tomato soup.


DID YOU KNOW?

There are currently more than 10,000 varieties of tomatoes that come in all kinds of sizes, shapes, and colours including pink, purple, yellow, white and even black! 

🥕🚜 Benefits of using seasonal and local produce include: reducing food waste, saving resources, improving food quality and healthy habits as well as boosting the local economy.

👉 You can find more information about seasonal produce in autumn in the Veggies, Fruits & Berries calendar summer ☀️

 



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