Ingredients

• 30 g butter or 30 g margarine
• 1 small onion, peeled and chopped
• 1 small green bell pepper, cored, seeds removed, and chopped
• 1 tablespoon flour
• 2 beef bouillon cubes (diluted in a litre of water) or 2 vegetable bouillon cubes (diluted in a litre of water)
• 450 g tomatoes, chopped
• 2 tablespoons tomato puree
• 120 g orecchiette
• 1 tablespoon horseradish sauce
• salt & pepper
• 2 tablespoons sour cream
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat the butter in a pan. Add onion and green pepper, cover and cook for 5 minutes. Add flour and stir.

2. Add stock, tomatoes and tomato puree. Simmer for 15 minutes. Puree soup and pass through a sieve.

3. Return to pan, season with salt and pepper. Add pasta 10 minutes before serving. Simmer and stir occasionally. Add horseradish before serving.

4. Garnish with sour cream and parsley. Serve immediately.