Tomato Cream Soup with Olives

Annie Annie Novice
26/03/2013
"The aroma of this soup is more enticing than the most expensive French perfume."
Preparation15 min.
Cooking20 min.
Тotal35 min.
Servings2
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Ingredients

Preparation

Wash and finely grate the carrots and tomatoes. Stew in the oil and pour in up to 8 1/3 cups (2 liters) water. Clean the olives of their pits, cut them into round slices and add them as well.

Salt the soup to taste and boil it for 10-15 minutes. Add the feta cheese and remove from the heat. Serve once cooled.

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