| 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.
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”