Home › The World's Kitchen › Potage, Provencal

Potage, Provencal

Finely slice two medium white onions, one green pepper, six fresh mushrooms, one bean sound garlic and two leeks; place all these vegetables in a large black frying pan with two tablespoons oil, fry for ten minutes, tossing once in a while, sprinkle over two tablespoons flour, and stir well with wooden spoon for two minutes. Wipe and crush one quart fresh ripe red tomatoes, add to pan with two quarts broth, season with a heavy teaspoon salt, teaspoon sugar and half teaspoon pepper, thoroughly mix and let boil for forty-five minutes, mixing once in a while. Place twelve thin slices toasted French bread in a soup tureen, sprinkle over half teaspoon each chopped parsley and chives, strain soup through Chinese strainer into tureen and serve. (It is absolutely necessary to cook this soup in a black frying pan.)