Creme De Provence Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Tomatoes, skinned
1 lbs: Potatoes, peeled and chopped
1 large: Onion, finely chopped
Some stock,
4 ounce: 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 DSilva.
Posted to fatfree digest by "andy&shell" on Dec 1,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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 DSilva.
Posted to fatfree digest by "andy&shell"
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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