Tomato Soup with Egyptian Spinach
Enjoy the tangy and silky pairing of tomatoes with Egyptian spinach
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Thinly slice the onion against the grain.
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Tear off the tips of the Egyptian spinach leaves.
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Place the olive oil and (1) into a pot and saute until transparent.
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Add the crushed whole tomatoes and (A) to (3), simmer for 4 to 5 minutes.
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Adjust the flavor with salt and pepper, add in (2), quickly bring to a boil, then ladle into bowls.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sauteing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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