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Heat oil in large soup pot. When hot, saute onion for 5 minutes, take care
not to let it brown. Add potatoes and fry for, covered for 3 minutes. Add
oregano, basil, parsley, salt & pepper. Cook covered for 2 minutes. Add
tomatoes and cook for another 5 minutes. Add the stock, bring to a boil,
reduce heat & simmer for 20 minutes, or until the potatoes are tender.
Check seasonings. Let cool, blend till smooth. Reheat before serving, but
take care not to let it boil.
Ingredients:2 md Onions, coarsely chopped Serves:8 Servings |