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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Spicy Tomato Soup with Toasted Pasta and Feta
This simple vegetarian soup made hearty with toasted pasta was inspired by a recipe in “The Lebanese Kitchen” by Salma Hage. A cinnamon stick and a whole habanero chili, pierced a few times with a knife so the chili releases its flavor into the mix, give the soup complexity and spiciness. If you have an immersion blender, use it instead of a conventional blender and puree the soup directly in the pot until smooth.
4
Servings
Tip
Don't blend the tomato mixture immediately after simmering. Allowing it to cool for about 15 minutes and filling the jar no more than two-thirds full helps ensure the liquid won't overflow when the blender is turned on. Starting on slow and gradually increasing the speed to high, rather than blending on high from the get-go, also helps prevent splatter.
50 minutes
plus cooling
Ingredients
-
2
tablespoons extra-virgin olive oil, divided, plus more to serve
-
¾
cup small-shape pasta, such as ditalini or elbow macaroni
Directions
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