Soup
>> Italian Tomatoe Soup
Ingredients:
Stock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 Cups
Eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 No.
Butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80 Gms.
Vinegar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Tsp.
Eggs (hard Boiled). . . . . . . . . . . . . . . . .for Garnish
Parsley (chopped)
Tomatoes (peeled). . . . . . . . . . . . . . . . . 14 No.
Salt And Pepper. . . . . . . . . . . . . . . . . . . . . To Taste.
Preparation:
Halve The Tomatoes And Squeeze Out The Pips.
Add To The Stock And Leave On A Low Heat.
Add The Butter And Allow To Melt And Season It To Taste.
In Other Pan Bring 3 Litres Of Water To Boil With The Vinegar.
Beak The Egg One At A Time And Let Them Slip Into Water, When All Eggs Are In Water, Let Them Simmer For 5 Minutes Until They Are Firm.
Garnish With Boiled Egg Yolk And Parsley.
You can serve with your family and friends.
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