Monday, February 2, 2009

St. Andrew's Soup

4 large potatoes
1 pint of clear tomato juice (from tinned tomatoes)
1 pint of milk
1 pint of water
2 eggs
1 oz. of butter
seasoning to taste

Boil the potatoes in their skins; when tender peel and pass them through a potato masher. Put the potatoes into a saucepan with the butter, tomato juice, and water, adding pepper and salt to taste. Allow the soup to simmer for 10 minutes, then add the milk; boil up again, remove the saucepan to the cool side of the stove and stir in the eggs well beaten. Serve at once.

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