| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Irish |
Soups |
4 |
Servings |
INGREDIENTS
| 5 |
md |
Potatoes — peeled and |
|
|
Sliced |
| 1 |
md |
Onion — sliced |
|
|
Roux |
| 1/2 |
cn |
Red Cross tomatoes |
| 1 |
ts |
Salt |
|
|
Boiling water |
|
|
Parlsey |
|
|
Green onions |
|
|
Salt and pepper — to taste |
| 1 |
|
Egg |
INSTRUCTIONS
Peel and slice potatos. Slice onion. Make a roux and fry the onions. Add
toamtoes, salt and potatoes. Let all smother togher until tomatoes are
creamy. Add sufficient water to make desired consistency. Add parsley,
green onions, salt and pepper as desired. When potatoes are cooked, mash
all through a strainer and return to heat. Bring to a boil. Bread egg and
let it fall slowly into soup, stirring as it falls. Serve hot.
Recipe By : DDMmom/AOL
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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