Egg Flower Tomato Soup

Subject: Egg Flower Tomato Soup Tue Nov 11, 2008 7:51 pm

1 onion thinly sliced

4 tomatoes, skinned, seeded and chopped

1 tbsp vegetable oil

4 cups canned chicken broth

Salt and pepper to taste

1 egg, beaten

Fresh parsley

Sauté onion and tomatoes in vegetable oil for 5 minutes without browning

Pour off oil, add broth and seasonings and simmer for 30 minutes

Add beaten egg, pouring slowly while stirring constantly until egg separates into shreds

Serve with a tiny piece of parsley floating on top