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Monday, May 4, 2009

Tomatoes egg drop soup

Ingredients:

2 tomatoes
1/2 onion
2 stalks spring onion
2 eggs
1200ml stock

Seasonings:

1 thsp wine
pinch of salt
pinch of pepper

Method:
  • Cut tomatoes into 8 pieces. Cut onion into half before cutting into 8 pieces. Cut spring onion into sections. Beat eggs.
  • Heat up 2 tablespoons of oil and fry onion till fragrant. Add in wine and stock and bring to boil. Season with salt. Put in tomatoes and beaten eggs. Scatter spring onion immediately and switch off the heat.
  • Scatter some pepper before serving.

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