2 tbsp (25 g) 1 oz butter or margarine
1 lb (450 g) green tomatoes, sliced
8 oz (225 g) potatoes, peeled and sliced
1 onion, chopped
1.2 litres (2 pints) stock or water
1/4 teaspoon dried sage
salt and pepper
1 1/4 cup (1/2 pint) 300 ml creamy milk
chopped parsley to garnish
1 lb (450 g) green tomatoes, sliced
8 oz (225 g) potatoes, peeled and sliced
1 onion, chopped
1.2 litres (2 pints) stock or water
1/4 teaspoon dried sage
salt and pepper
1 1/4 cup (1/2 pint) 300 ml creamy milk
chopped parsley to garnish
accompaniments
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method
1. Melt the fat in a saucepan and fry the tomatoes, potatoes and onion until softened.
2. Add the stock or water, sage, salt and pepper and bring to the boil.
3. Simmer for 30 minutes or until the vegetables are tender.
4. Sieve the soup and return to the pan.
5. Stir in the milk and reheat.
6. Serve hot or cold, garnished with parsley.
2. Add the stock or water, sage, salt and pepper and bring to the boil.
3. Simmer for 30 minutes or until the vegetables are tender.
4. Sieve the soup and return to the pan.
5. Stir in the milk and reheat.
6. Serve hot or cold, garnished with parsley.
serving amount
serves 6
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