| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soup | 4 | Servings | |
INGREDIENTS
| 1 | Onion; coarsely chopped | |
| 1 | tb | Olive oil |
| 12 | oz | Potatoes; diced, peel if you like (I find it unnecessary) |
| 1 | cn | (14-oz) tomatoes; -or- |
| 1 | lb | Fresh tomatoes |
| 900 | ml | Vegetable stock |
| Sea salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
Date: Wed, 17 Apr 1996 01:04:28 -0400 From: BobbieB1@aol.com Fry onion in oil for 5 minutes, but do not brown. Add potatoes, cover & cook for a further minutes, stirring occasionally to prevent burning & sticking. Add stock, cover, boil & simmer for 15 to 20 minutes. Add seasonings. Blend till smooth. Return to the pot & gently heat. Garnish with parsley. Courtesy of Mark Satterly MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #108 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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