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Tomato Soup with Walnuts and Vermicelli

4 tablespoons butter, divided use
2 onions, chopped
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon whole coriander seeds
1 cup walnuts
4 cups water
2 ounces vermicelli pasta, broken into pieces
1 1/2 pounds tomatoes, seeded and chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro

1. In a stockpot, heat 3 tablespoons of the butter and sauté onions until golden.
2. With a mortar and pestle, pound together garlic, salt, pepper and coriander seed.
3. Finely grind walnuts. Stir into onions along with garlic mixture, water and pasta. Simmer, covered, for 20 minutes.
4. In a separate pan, cook tomatoes over low heat until softened. Stir them into the soup and simmer for 5 minutes more. Add parsley, cilantro and the remaining 1 tablespoon of butter and simmer a few minutes longer before serving.

Makes 6 servings.

Cooking Tip: If the tomatoes are not ripe enough for full flavor, either add 1 teaspoon tomato paste or substitute two 16-ounce cans tomatoes, drained.