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 Tomato Soup With Egg Flower


- 4 tomatoes
- 1 onion
1 tbsp. oil
- liter chicken stock
- pinch of Chinese salt
- salt and pepper
- 1 Egg beaten


1. Skin and cut tomatoes and cut onion into eighths.
2. Heat the oil in a large saucepan. Add the tomatoes and onions and fry for five minutes or until soften but not brown.
3. Pour off excess oil and add the stock, salt and pepper and Chinese salt.
4. Bring to boil and simmer for 8-10 minutes.
5. Add the egg slowly, stirring constantly, until it separates into shreds.