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Tomato and Egg Soup

Sunday, April 26th, 2009

Serve 4  
Firm ripe tomatoes – 250 g
Eggs – 2
Spring onion chopped - 1
Oil 1 table spoon
Vegetable or chicken of meat stock – 1 liter
Light soy sauce – I table spoon
Corn flour – 1 table spoon
Score a cross in the bottom of each tomato. Plunge into boiling water for 20 seconds, then drain and peel the […]

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