Yield: 4 Servings
|1||Onion; coarsely chopped|
|1 tablespoon||Olive oil|
|12 ounces||Potatoes; diced, peel if you like (I find it unnecessary)|
|1 can||(14-oz) tomatoes; -or-|
|1 pounds||Fresh tomatoes|
|900 millilitres||Vegetable stock|
|Freshly ground black pepper|
Date: Wed, 17 Apr 1996 01:04:28 -0400 From: BobbieB1@...
Fry onion in oil for 5 minutes, but do not brown. Add potatoes, cover & cook for a further minutes, stirring occasionally to prevent burning & sticking. Add stock, cover, boil & simmer for 15 to 20 minutes. Add seasonings. Blend till smooth. Return to the pot & gently heat. Garnish with parsley.
Courtesy of Mark Satterly
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #108
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .