Ingredients
600 g tomatoes
30 g butter
3 tbsp (30 g) flour
600 g chicken broth
60 g vermicelli
100 g feta cheese
pepper
salt
Method
Cut pieces Tomato pour hot broth, Stew until soft and pressed. Make a light roux from the butter and flour, dilute with broth and boiled. Add pressed tomatoes, pepper, salt and boil a little more. Separately add the boiled and strained noodles and serve. The feta cheese grated and served separately.
Containers:
Difficulty
Average
Tested
1 user
Comments
Tasty! It can be done in winter with canned tomatoes. Instead roux, it can be *dense* thickener. Vermicelli can be put inside without strain. If you love parsley, put! I recommend to everyone!