Tomato and Pimento Soup

== Description ==
== Ingredients ==
* 50 g (2 oz) butter
* 1 Onion, finely chopped
* 2 cloves garlic, crashed
* wine
* 400 g (14 oz) can pimientos, drained, rinsed and chopped
* 230 g (8 oz) can chopped tomatoes
* 600 ml (1 pint) chicken stock, salt and pepper to taste
* 2 tablespoons snipped chives Croutons
* 2 slices white bread, crusts removed
* 2 tablespoons oil
== Directions ==
# Melt half the butter in a pan. Add the Onion and 1 garlic and cook until soft.
# Add the pimientos and tomatoes, cover and cook gently for 10 minutes.
# Add the wine, cook for 5 minutes, then add the stock and cook for 5 minutes.
# Transfer to a food processor or blender and puree until smooth. Return the soup to the pan, season and heat through.
# To make the crotons, cut the bread into small cubes. Heat the remaining butter and the oil in a frying pan, then fry the bread cubes until golden. Drain on kitchen paper.
# Transfer the soup to individual bowls and garnish with the chives and crotons to serve.
Category:Allspice Recipes
Category:Chicken stock and broth Recipes
Category:Chives Recipes
Category:Egyptian Recipes
Category:Egyptian Soups
Category:Recipes that need photos