Friday, June 10, 2011

TOMATO SOUP WITH EGG FLOWER

Ingredients:

4 tomatoes
1 onion
1 tblsp oil
3 cups chicken stock (1 cup = 250 ml)
pinch of MSG (monosodium glutamate)
1 egg, beaten
salt and pepper


Instructions:

  • Skin and cut the tomatoes and cut the onion into eighths. 
  • Heat the oil in a large saucepan. Add the tomatoes and onion and fry for 5 minutes or until softened but not browned. 
  • Pour off excess oil and add the stock, salt, pepper. Bring to the boil and simmer for 30 minutes.
  • Add the egg slowly, stirring constantly, until it separates into shreds.

    0 comment(s):

    Post a Comment