| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Soups, Greek |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes |
| 2 |
|
Onions (or 3) |
| 4 |
|
Carrots (or 5) |
| 1 1/2 |
lb |
Ripe tomatoes (approx.) OR |
| 1 |
cn |
Whole tomatoes (30 oz.) |
| 1 |
bn |
Celery |
| 10 |
c |
Water |
| 1 |
tb |
Coarse salt |
| 1 |
ds |
Pepper |
| 2 |
tb |
Shortening or other oil |
|
|
Croutons (optional) |
INSTRUCTIONS
Wash, clean, and chop the potatoes, onions, carrots, and celery. Add to
the water and boil for 20 min. Add salt and tomatoes (if you are using ripe
tomatoes, pierce with fork) and cook for 30 to 45 min. Remove from the
heat. Pass all the vegs. through a strainer or puree machine or blender,
then return to the pot. Add a little pepper and stir in the shortening or
serve the soup and add oil at the table. Serve with croutons.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God grades on the cross, not the curve.”