Date: Tue, 1 Dec 1998 06:31:03 -0800
From: "andy&shell" (firstname.lastname@example.org)
Creme De Provence
1 LB tomatoes, skinned
1 LB potatoes, peeled and chopped
1 large onion, finely chopped
4 Oz button onions
2 cloves garlic, minced
Thyme or basil
salt and pepper
Place tomatoes, potatoes, onion and garlic in a pan and cover with stock.
Bring to a boil, cover and simmer very gently for 2 hours. sieve the pan
and liquidize the vegetables. Return the vegetables to the washed pan and
enough of their liquid to form a thick, but runny soup. Peel the button
onions and boil in salted water until soft, about 10 minutes. Add the
onions to the soup, and garnish with parsley just before serving.
Adapted from "Healthy eating for a new age" by Joyce D'Silva.