tomato soup
 
  serves 6
1-1/2 lb.  tomatoes
1 medium  onion, minced
1 medium  potato, minced
1   garlic clove
1/2 pint  stock
  fresh basil
  olive oil
  salt and pepper
 
heat one tablespoon of oil in a heavy-bottom pan. add the onion, potato and a 
few chopped basil leaves and soften slowly for about 10-15 minutes. 
skin the tomatoes, roughly chop them and add to the pan. cook for a minute or 
two, then add the stock, garlic and seasoning. 
simmer for about half an hour or so. if you want it smooth you can then blend 
it, and/or sieve it to remove the tomato pips. 
 
 
-- 
 
(ID: 79246) Mirror: rec.food.recipes: Tue, Mar 11, 2003


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