Portuguese Tomato and Onion Soup
Soups • Portuguese
Description
Portuguese Tomato and Onion Soup
Ingredients
- Tomatoes 15 oz
- Fish Oil 0 qt
- Onion 3 heads
- Egg white 2 pieces
- Bouquet Garni 1 bunch
- Orange Bell Peppers 1 piece
- Paprika a pinch
- Garlic 1 clove
- Vegetable Oil 0 fl oz
- Salt to taste
- Vinegar essence 2 tablespoons
Step-by-Step Guide
Step 1
Blanch the tomatoes, remove the seeds, and dice them. Peel the onion and slice it into rings. Char the red bell pepper over a gas flame or roast it in the oven until the skin is charred, then cool and peel. Cut in half, remove the seeds, and dice.
Step 2
In a deep skillet, heat the oil, add the garlic clove and onion, and sauté together for 3–4 minutes. Remove and discard the garlic clove. Add the tomatoes and pepper and simmer, stirring, for another 5 minutes — a thick, chunky tomato-pepper sauce should form in the skillet. Add salt and a pinch of paprika. Remove from heat.
Step 3
In a saucepan, bring the fish stock to a boil, add the bouquet garni, and let it steep for a couple of minutes. Transfer the onion and vegetable mixture along with all the liquid into the stock. Simmer on low heat for 3–4 minutes.
Step 4
In a separate saucepan, bring water to a boil, add vinegar, and reduce to a gentle simmer. Crack the cold eggs into 2 cups and then carefully pour them into the water, cooking for 2–4 minutes. Then, remove them with a slotted spoon, place on a plate, cool, and trim any uneven edges.
Step 5
Reheat the soup, season with salt if necessary, and ladle into bowls. Top each serving with a poached egg.
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