| 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 |
ga |
Water |
|
|
Bouillon cubes to taste |
|
|
Black pepper to taste |
INSTRUCTIONS
1. Simmer the onions yellow (not brown!), add garlic a few minutes
2. Add tomatoes, simmer another 5 minutes
3. Add patatoes, simmer a few minutes
4. Add water and peppers and cook for half an hour
5. Taste and add cubes
6. Take about half of the onions and potatoes out of the pot and blend
these.
7. Put back in the pot and let the soup thicken a bit.
8. 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
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