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Pearl and tomato soup

Pearl and tomato soup, Prescriptions, Any category, Any kitchen, Russian cuisine, Soups, Chowder

Ingredients portion 4

Olive oil 50ml

Onions 1 head

Pearl grits 150 g

Chicken broth 750 ml

Laurel leaf 3 pieces

Thyme 3 stalks

Garlic 3 cloves

Salt to taste

Ground black pepper to taste

Canned tomatoes 600 g

Cooking instructions 50 minutes

1 Heat the olive oil in a saucepan, add the chopped onion, garlic, thyme, peeled tomatoes and sauté for 10 minutes. Stir in the pearl barley, pour in the stock and add the bay leaf.

2 Bring to a gentle boil and simmer, covered, for 30-40 minutes until the grits are soft. At the end, season with salt and pepper to taste and divide the soup among the bowls. Drizzle a little extra olive oil over each portion before serving, if desired.

Chocolate biscuits

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .