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Tomato soup with whole eggs

Tomato soup with whole eggs



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Wash the tomatoes and set them on fire (for easier peel cleaning).

Meanwhile, chop the vegetables (onion, carrot, parsnip and pepper) and bring to a boil with a little oil and salt.

Peel a squash, grate it and chop it, add it to the vegetables and cook.

When all is cooked, add the pasta.

Towards the end, break the eggs and put them whole in the soup (as close as possible to the pot of food to avoid spreading them).

Add finely chopped greens and season with salt, if necessary.



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