Preparation:
Peel and slice potatos. Slice onion. Make a roux and fry the onions. Add toamtoes, salt and potatoes. Let all smother togher until tomatoes are cr eamy. Add sufficient water to make desired consistency. Add parsley, gree n onions, salt and pepper as desired. When potatoes are cooked, mash all through a strainer and return to heat. Bring to a boil. Bread egg and let it fall slowly into soup, stirring as it falls. Serve hot. |
