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Cream of Tomato Soup
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Ingredients
- medium onion1 medium onion
- tomato1
- Tomato paste1 tbsp
- Salt and pepperto taste
- Butteras needed
- Flour1 tbsp
- broth2 cups
- Milka little
- Egg yolk1 yolk
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 120, protein 3, fat 7, carbs 12, fiber 2, sugar 7
Original steps
- Sauté the sliced onion in butter until golden.
- Add the chopped tomato along with the tomato paste and flour, and mix well with the onions.
- Pour the broth over the mixture and cook on low heat until done.
- Once the mixture has cooled, blend it in a blender.
- Whisk a little milk with the egg yolk and salt and pepper, pour it over the blended soup, then return to the pot over low heat for 5 minutes.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking