1 small Onion (chopped)
120 g Orecchiette
1 small Green Bell Pepper (seeded and chopped)
30 g Butter or Margarine
1 tbsp Flour
1 tbsp fresh Parsley (chopped)
2 tbsp Sour Cream
4 cups Vegetable Broth
2 cups Tomatoes (chopped)
2 tbsp Tomato Puree
1 tbsp Horseradish Sauce
Salt & Pepper to taste
Procedure :
Heat the butter in a pan.
Mix onion and green pepper.
Cover and cook for 5 minutes.
Stir well.
Mix broth, tomato puree, and the tomatoes.
Simmer for 15 minutes.
Puree the soup.
Drain it using a sieve.
Mix salt and pepper as desired.
Add pasta 10 minutes before serving.
Garnish with sour cream
Serve hot.
