30 ml (2 tbs) olive oil
30 ml (2 tbs) butter
1 head of garlic, peeled and finely chopped
1 x 400g (14.1 oz.) tin Italian tomatoes, chopped
1 litre (2.1 pt) beef stock
1 egg, beaten
125 ml (1/2 cup) Feta cheese, crumbled
60 ml (4 tbs) Peppadew® Sliced Jalapeño
30 ml (2 tbs) fresh coriander leaves
Chopped croutons to serve
Heat the oil and butter in a large saucepan. Cook the garlic until light brown
Add the tomatoes and cook until the mixture forms a thick sauce. Add the beef stock and simmer for 20 minutes.
Add the beaten egg in a thin stream, stirring continuously. Add the Feta cheese, Peppadew® Sliced Jalapeño and fresh coriander. Serve in warmed soup bowls topped with croutons.
Serve in warmed soup bowls topped with croutons.