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Jacqueline And Myrna’s Onion Soup

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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


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