Yield: 1 servings
Measure | Ingredient |
---|---|
½ small | Onion ; diced |
2 \N | Cl Garlic ; diced |
⅓ cup | Fresh cilantro ; diced |
½ tablespoon | Butter ; or oil |
2 \N | Tomatoes ; diced |
6 \N | Perogys, 2 of which are dice |
Recipe by: leroux@... (Stephen Leroux) In your favourite soup cooking dish (preferably something with a nice thick base), melt butter/heat oil or medium-high heat. Add onion, garlic, and cilantro and fry until soft. Add tomatos. Turn heat down to just below medium. Fry some more, for a minute or so, then add 1½ cups of water. Take 2 of the perogys and chop 'em up into little bits. Add all of the perogys to the soup, and a small dash of tobasco. Simmer for 20 minutes, stirring occasionally. Enjoy.