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Tomato Potato and Onion Soup

ingredients

serves 6
4 medium tomatoes, peeled and chopped
1 large onion, chopped
2 tbsp olive oil
1 1/2 lb (700 g) potatoes, peeled and sliced
Salt and pepper to taste
2 medium egg yolks, beaten
Fried bread croutons
1 1/2 litre (3 pt) potato stock

method

1. Fry the tomatoes and onion gently in the olive oil, add the sliced potatoes, stock and seasonings and simmer for 1 hour.

2. Liquidise or pass through a sieve.

3. Beating constantly, add the egg yolks by dribbling in a little at a time.

4. Return to heat but do not allow to boil.

5. Serve with the croutons floating on top.

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