Italian Tomatoe Soup Recipe

Ingredients

• Stock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 cups
• Eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 No.
• Butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80 gms.
• Vinegar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 tsp.
• Eggs (hard boiled). . . . . . . . . . . . . . . . .for garnish
• Parsley (chopped)
• Tomatoes (peeled). . . . . . . . . . . . . . . . . 14 No.
• Salt and pepper. . . . . . . . . . . . . . . . . . . . . to taste.

How to make Italian Tomatoe Soup

1. Halve the tomatoes and squeeze out the pips.
2. Add to the stock and leave on a low heat.
3. Add the butter and allow to melt and season it to taste.
4. In other pan bring 3 litres of water to boil with the vinegar.
5. Beak the egg one at a time and let them slip into water, when all eggs are in water, let them simmer for 5 minutes until they are firm.
6. Garnish with boiled egg yolk and parsley.