Billabong
Recipe: #19164
May 20, 2015
Categories: Fresh Tomatoes, Soups and Stews, Fruit, Tomato, Vegetables, Onions, Australian, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Herbs, Kosher Meat more
"Adapted from the Graham Kerr Cookbook."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (318.8 g)
- Calories 166.5
- Total Fat - 4 g
- Saturated Fat - 1.1 g
- Cholesterol - 69.3 mg
- Sodium - 2152.8 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 0.9 g
- Sugars - 2 g
- Protein - 24.8 g
- Calcium - 27 mg
- Iron - 2.2 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place onion, garlic and stock in a saucepan and simmer 8 minutes, or until onion is tender.
Step 2
Lay tomato slices in 4 bowls or soup plates.
Step 3
Season with salt and white pepper.
Step 4
Top with sorrel and parsley.
Step 5
Pour soup over tomatoes and herbs.
Tips & Variations
No special items needed.
Tags :
Soups and Stews
