(Winter or Rainy Weather Soup)


3 Lg. Onions
1/2 Cup Wine - Marsala
1 Lg. Tomato - chopped very fine
1/4 Tsp. Oregano - dried
1/4 Tsp. Thyme - fresh
2 Lg. Potatoes - half baked
1 1/2 Cups Chicken stock (vegetable stock may be used instead)
1 Cup Water
1 Cup Milk


Peel and slice the onions . Sauté gently for 11/2 hours or until they are very soft and beginning to caramelize. (The onions can be caramelized in about 20 minutes over high heat) At the end of this time add the Marsala and cook another 30 minutes or until the wine is evaporated. Add the chopped tomato, the oregano and the thyme. Add salt and pepper to taste. Peel and chop the baked potatoes into large chunks and add then to the pan. Cook for 10-15 minutes longer stirring occasionally.

Add the stock, the water and the milk. Stir and cook gently for 1-2 hours or until the soup is quite thick.

This soup can be served over toasted or hardened bread as is or it can be pureed prior to eating.

If there is enough for two meals, puree the soup for the second time the soup is eaten. Add a peeled. Seeded and chopped tomato to the pureed soup prior to serving.

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Last updated on: 06/03/99 12:51:03 AM