Ingredients
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120 g orecchiette
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30 g butter or 30 g margarine
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1 small onion, peeled and chopped
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1 tablespoon flour
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2 beef bouillon cubes (diluted in a litre of water) or 2 vegetable bouillon cubes (diluted in a litre of water)
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450 g tomatoes, chopped
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2 tablespoons tomato puree
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1 tablespoon horseradish sauce
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salt & pepper
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2 tablespoons sour cream
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1 small green bell pepper, cored, seeds removed, and chopped
Instructions
- Heat the butter in a pan. Add onion and green pepper, cover and cook for 5 minutes. Add flour and stir.
- Add stock, tomatoes and tomato puree. Simmer for 15 minutes. Puree soup and pass through a sieve.
- Return to pan, season with salt and pepper. Add pasta 10 minutes before serving. Simmer and stir occasionally. Add horseradish before serving.
- Garnish with sour cream and parsley. Serve immediately.