Tomato Soup With Eriste
With this recipe, I am adding a new one to my various tomato soup recipes. Tomato soup and tarhana soup are the soups I play with the most, and even make a different kind of them almost every time I cook. The main reason for this is that both soups have the flavor and texture that will allow this. Tomato soup and tarhana soup are both smooth soups, so it is possible to add granular ingredients. Both are delicious, but not overpowering soups that allow enrichment by adding other flavors. I try to take full advantage of this opportunity.
The best examples of this are chicken liver tomato soup and chickpea tomato soup. There are dozens of them that I have tried but have not had the opportunity to share, or that I did not share in order not to cause inflation in tomato soup and tarhana soup. When I'm making soup, I feel free if I'm not going to shoot and share it. While the oil is heating, I look in the refrigerator to see if there is a small amount of leftover food from the previous day, an opened can, anything that I can add to the soup to increase its nutritiousness.
For example, a few spoons of rice pilaf left over from the previous dinner or canned peas or corn that have been opened and half used are ingredients that will diversify and color soups and increase their nutritiousness.
If you can't find anything in the fridge, you can turn your eyes to the pantry. Here, too, varieties of rice, bulgur, pasta (see tomato soup with pasta recipe) and noodles await you. Our recipe for today is one of the delicacies from the pantry. With the support of eriste (Turkish home made pasta), tomato soup becomes more nutritious and delicious. While I normally can't have tomato soup without bread (or croutons), I don't need it when it comes with pasta, rice or noodles. If you are like me and you don't have bread at home, you can supplement your soup with eriste.
Enjoy the recipe...
- 5 large ripe tomatoes,
- 4-5 tablespoons of olive oil,
- 2 tablespoons of flour,
- 6 cups of water,
- 2 cups of eriste,
- 2 bay leaves,
- 1 teaspoon of sugar,
- Grate or peel and pulse the tomatoes in a food processor,
- Heat the olive oil,
- Add flour and stir fry until fragrant,
- Add the tomatoes and mix,
- Add the water and mix it (if the lumps are not gone, you can use a hand blender),
- Add the eriste and bay leaves and cook, stirring constantly, until it starts to boil,
- When it starts to boil, close the lid and cook on low heat, stirring frequently, until the eriste soften,
- Add sugar and salt and mix,
- If the consistency is thick, add boiling water and bring it to a boil and remove from the heat,
- Remove the bay leaves.