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Materials:
Tomato puree 1 cup
1 egg
6 cups of chicken stock
White pepper powder 1 tsp
Salt in moderation
Sugar 1 teaspoon
Vinegar 2 te. spoon
Half a teaspoon of salt to taste
Butter 1 te. spoon
Cornflower 2 t. spoon
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Method:
When the stock comes to a boil, add the tomato puree.
Mix the cornflour with a little of the cooled stock.
All other ingredients should be given except eggs and butter.
When the soup boils, beat the egg and pour it into the hot soup.
To be lowered with butter.
Egg tomato soup can be served with chops and cutlets or unthon.
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