Tomato Potato and Onion Soup
Ingredients
- 4 medium tomatoes peeled and chopped
- 1 large onion chopped
- 2 tbsp olive oil
- 1 1/2 lb potatoes peeled and sliced
- Salt and pepper to taste
- 2 medium egg yolks beaten
- Fried bread croutons
- 3 pt potato stock
Instructions
- Fry the tomatoes and onion gently in the olive oil, add the sliced potatoes, stock and seasonings and simmer for 1 hour.
- Liquidise or pass through a sieve.
- Beating constantly, add the egg yolks by dribbling in a little at a time.
- Return to heat but do not allow to boil.
- Serve with the croutons floating on top.
Calories: 182 kcal
Carbohydrates: 28 g
Protein: 4 g
Fat: 7g
Saturated Fat: 1 g
Cholesterol: 65 mg
Sodium: 961 mg
Potassium: 705 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 1276 IU
Vitamin C: 35 mg
Calcium: 34 mg
Iron: 1 mg