Yield: 6 servings
|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|
|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.