Tomato Soup With Walnuts And Vermicelli

• 4 tablespoons butter or 4 tablespoons margarine, divided
• 2 medium onions, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 3/4 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon whole coriander seed
• 1 cup shelled walnuts, finely ground (AFTER measuring)
• 4 cups water
• 2 ounces vermicelli, broken into pieces
• 1 1/2 lbs tomatoes, chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro

1. In a large pot, heat 3 tablespoons of the butter and saute onions until golden.
2. With a mortar and pestle, pound together garlic, salt, pepper and coriander seed.
3. Stir ground walnuts into onions along with garlic mixture, water and pasta.
4. Simmer, covered, for 20 minutes.
5. In a separate pan, cook tomatoes over low heat until softened.
6. Stir them into the soup and simmer for 5 minutes more.
7. Add parsley, cilantro and the remaining 1 tablespoon of butter and simmer a few minutes longer before serving.
8. Serve hot with warm toasted garlic bread.
9. Note: If the tomatoes are not ripe enough for full flavor, either add 1 teaspoon tomato paste or substitute two 16-ounce cans tomatoes, drained.

butter, onions, garlic, salt, ground black pepper, whole coriander seed, walnuts, water, vermicelli, tomatoes, parsley, fresh cilantro

Taken from www.food.com/recipe/tomato-soup-with-walnuts-and-vermicelli-34571 (may not work)