Guest guest Posted March 5, 2002 Report Share Posted March 5, 2002 * Exported from MasterCook * Tomato Soup Recipe By :Elisabeth Lambert Ortiz / pg. 24 Serving Size : 4 Preparation Time :0:00 Categories : Ethnic/Mexican Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon corn or peanut oil 1 onion -- finely chopped 2 pounds tomatoes -- peeled, seeded, & chopped 2 cups chicken stock 2 large fresh coriander sprigs salt -- to taste pepper -- freshly ground coarsly ground black pepper -- to serve Heat the oil in a large saucepan and gently fry the finely chopped onion, stirring frequently, for about 5 minutes, or until it is soft and transparent but not brown. Add the chopped tomatoes, chicken stock and coriander sprigs to the pan. Bring to the boil, then lower the heat, cover the pan and simmer gently for about 15 minutes. Remove and discard the coriander. Press the soup through a sieve and return it to the clean pan. Season and heat through. Serve sprinkled with coarsely ground black pepper. Source: " The Mexican Kitchen " S(McFormatted by): " Cherokee99504 " Copyright: " 1998 Anness Publishing Limited " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 1g Fat (10.9% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1093mg Sodium. Exchanges: 2 1/2 Vegetable. Nutr. Assoc. : 0 0 0 0 0 0 0 0 _______ Get your free @ address at Quote Link to comment Share on other sites More sharing options...
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