Creme de provence
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tomatoes; skinned |
| 1 | pounds | Potatoes; peeled and chopped |
| 1 | large | Onion; finely chopped |
| Some stock | ||
| 4 | ounces | Button onions |
| 2 | Cloves garlic; minced | |
| Thyme or basil | ||
| Salt and pepper | ||
| Parsley | ||
Directions
Place tomatoes, potatoes, onion and garlic in a pan and cover with stock.
Bring to a boil, cover and simmer very gently for 2 hours. sieve the pan and liquidize the vegetables. Return the vegetables to the washed pan and enough of their liquid to form a thick, but runny soup. Peel the button onions and boil in salted water until soft, about 10 minutes. Add the onions to the soup, and garnish with parsley just before serving.
Adapted from "Healthy eating for a new age" by Joyce D'Silva.
Posted to fatfree digest by "andy&shell" <andy.shell@...> on Dec 1, 1998, converted by MM_Buster v2.0l.