Summer Tomato Soup with Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Carrots, raw, 2 small (5-1/2" long) * Celery, raw, 0.25 stalk, small (5" long) * Water, tap, 1600 mL * Tomato Paste, 0.5 cup * Green Peppers (bell peppers), 0.5 cup, chopped * Onions, raw, 0.5 cup, chopped * Parsley, 5 sprigs * Olive Oil, 1 tbsp * Egg, fresh, 4 large
Boil together:
* Carrots, raw, 2 small (5-1/2" long)
* Celery, raw, 0.25 stalk, small (5" long)
* Water, tap, 1600 mL
When boiled, puree the celery and the carrots, then add:
* Tomato Paste, 0.5 cup
In a pan, sautee these until the onion is soft, translucent and golden:
* Green Peppers (bell peppers), 0.5 cup, chopped
* Onions, raw, 0.5 cup, chopped
* Parsley, 5 sprigs
* Olive Oil, 1 tbsp
Add it all to the boiling cream, then add the:
* Egg, fresh, 4 large
Bring to a boil, add salt by taste and enjoy hot or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user 65TARGET.
* Carrots, raw, 2 small (5-1/2" long)
* Celery, raw, 0.25 stalk, small (5" long)
* Water, tap, 1600 mL
When boiled, puree the celery and the carrots, then add:
* Tomato Paste, 0.5 cup
In a pan, sautee these until the onion is soft, translucent and golden:
* Green Peppers (bell peppers), 0.5 cup, chopped
* Onions, raw, 0.5 cup, chopped
* Parsley, 5 sprigs
* Olive Oil, 1 tbsp
Add it all to the boiling cream, then add the:
* Egg, fresh, 4 large
Bring to a boil, add salt by taste and enjoy hot or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user 65TARGET.
Nutritional Info Amount Per Serving
- Calories: 154.6
- Total Fat: 8.7 g
- Cholesterol: 212.8 mg
- Sodium: 350.1 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 2.8 g
- Protein: 8.3 g
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