| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Onions, cut in smal pieces |
| 4 | Gloves of garlic, cut in | |
| small pieces up to 5 | ||
| 1 | lb | Tomatoes, cut in small |
| pieces | ||
| 2 | lb | Patatoes, cut in small cubes |
| 2 | Red hot peppers | |
| 1/2 | gl | Water |
| Bouillon cubes to taste | ||
| Black pepper to taste |
INSTRUCTIONS
Simmer the onions yellow (not brown!), add garlic a few minutes Add tomatoes, simmer another 5 minutes Add patatoes, simmer a few minutes Add water and peppers and cook for half an hour Taste and add cubes Take about half of the onions and potatoes out of the pot and blend these. Put back in the pot and let the soup thicken a bit. Taste again and add black pepper tot taste Serve with (rye) bread and the cut (with fork and knife! - remove the seeds) hot pepper. Optional: put the soup in cups, put french bread on top, put some ff cheese on it and grill to brown. Posted to fatfree digest by "Boxel" <boxel@sr.net> on May 13, 1998
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 503
Calories From Fat: 29
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 5103.5mg
Potassium: 1519.6mg
Carbohydrates: 104.6g
Fiber: 4.8g
Sugar: 61.8g
Protein: 17g