Try this Tomato And Sweet Pepper Soup recipe, or contribute your own.
Suggest a better descriptionHeat 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
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Serving Size: 1 Serving (537g) | ||
Recipe Makes: 6 | ||
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Calories: 544 | ||
Calories from Fat: 254 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 706.8mg | 217 % | |
Sodium 608.5mg | 21 % | |
Potassium 467.1mg | 12 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 35.2g | ||
Protein 27.7g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 544
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