2lbs ripe tomatoes, grated
1 teacup <<Kritharaki>> rice-shaped pasta (orzo)
1 carrot, scraped and sliced
6 teacup broth or fresh water
1 tablespoon butter
Parsley, finely chopped
- Put the broth in a pot with the tomatoes, the carrot, the celery, butter, salt and pepper and boil for about 30 minutes.
- Take the vegetables out of the pot and puree them.
- Add the pasta and the pureed vegetables to the broth and continue cooking for another 8-10 minutes on low heat.
- Serve this soup garnishing the individual serving with the chopped parsley.