Tomato and sweet pepper soup

Yield: 6 servings

Measure Ingredient
¼ cup Fragrant olive oil
3 cups Sliced onions
3 larges Stemmed; seeded, thickly sliced sweet
Red or yellow bell peppers ; (4 cups)
1 Easpoon Sliced garlic
1 cup Diced celery
4 cups Peeled and diced fresh ripe tomatoes; (abt 1 1/2 lbs)
(or two 14 1/2-ounce cans of tomatoes)
1 cup Dry wine
7 cups Water or stock
Salt; to taste
Freshly ground black pepper; to taste pepper
4 larges Eggs
½ cup Freshly grated Parmesan or Asiago cheese
12 slices Toasted good Italian peasant style bread; small slices
=== GARNISH ===
3 tablespoons Mixed chopped herbs
(such as parsley; chives, basil, chervil,

Heat the oil in a heavy soup pot and saute the onions, pepper, garlic and celery over moderate heat until softened and lightly colored, about 15 minutes. Add the tomatoes, wine and water and simmer for 5 to 10 minutes.

Correct seasoning with salt and pepper. Beat the eggs until smooth with a light seasoning of salt and pepper and stir in the cheese. Remove soup from heat and quickly stir in the egg mixture to form egg "ribbons". Ladle soup into warm bowls over toast slices. Garnish with chopped herbs. This recipe yields 6 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9632 broadcast 07-31-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

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