Title: Tomato And Sweet Pepper Soup
Categories: Ckright3
Yield: 6 servings

1/4 c Fragrant olive oil
3 c Sliced onions
3 lg Stemmed; seeded, thickly
-sliced sweet
Red or yellow bell peppers
--; (4 cups)
1 Easpoon Sliced garlic
1 c Diced celery
4 c Peeled and diced fresh ripe
-tomatoes; (abt 1 1/2 lbs)
(or two 14 1/2-ounce cans of
-tomatoes)
1 c Dry wine
7 c Water or stock
Salt; to taste
Freshly ground black pepper;
-to taste pepper
4 lg Eggs
1/2 c Freshly grated Parmesan or
-Asiago cheese
12 sl Toasted good Italian peasant
-style bread; small slices
=== GARNISH ===
3 tb Mixed chopped herbs
(such as parsley; chives,
-basil, chervil,

Heat the oil in a heavy soup pot and saute the onions, pepper, garlic and
celery over moderate heat until softened and lightly colored, about 15
minutes. Add the tomatoes, wine and water and simmer for 5 to 10 minutes.
Correct seasoning with salt and pepper. Beat the eggs until smooth with a
light seasoning of salt and pepper and stir in the cheese. Remove soup from
heat and quickly stir in the egg mixture to form egg "ribbons". Ladle soup
into warm bowls over toast slices. Garnish with chopped herbs. This recipe
yields 6 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9632 broadcast 07-31-1996) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-09-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.