Tomato/hokkaido soup with ginger and garlic

Ingredients for Tomato/hokkaido soup with ginger and garlic

Instructions for Tomato/hokkaido soup with ginger and garlic

To prepare the Tomato/hokkaido soup with ginger and garlic recipe, please follow these instructions:

Cut a cross in the top of the tomatoes and Blanch them in boiling water so the shell gets rid-put them in ice cold water and willow them. cut them into quarters.

Peel græskarret, take out and cut the flesh into large kernene cubes. Arrow the onion and chop it coarsely. Willow garlic.

In a large thick-bottomed pan heated some oil up. "burned" by Karryen in oil. Onions and garlic are added, at which point the pumpkin first and the tomatoes added. The entire Sauté to græskarret becomes "woolly" to look at. Ginger added. The broth is poured on and the soup is boiling to everything is tender-about 30-40 my.

The soup is blended, season with salt and pepper, and who have to thin water down the fairy tent with a little water if it is too thick.

Serve with a dollop of cream cheese in each portion. Give fresh bread to