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Re: My Pre-Op Recipes…(Can all be frozen)..Comments please!

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Recipe Number Three.


681g/1.5Ib Tomatoes
1 Small Onion Finely Chopped
2 Carrots Grated
2 Rashers of Lean Bacon Finely Chopped
426ml/3/4 Pint of Stock (Chicken Bovril)
Salt and Freshly Ground Black Pepper.

Pierce the tomatoes and place in a saucepan of boiling water.
When the skins are loose, remove from the water, peel and quarter.
DRY Fry the onion (DO NOT ALLOW ONION TO BURN), carrots and bacon in a saucepan.
Add the tomatoes and stock and season to taste.
Cover and cook on a low heat until the carrots are soft (approx 30 mins).
Allow to cool slightly then sieve or liquidize the soup adding a little water if desired.
Check the seasoning…..Freeze.
Reheat thoroughly before serving..ENJOY!

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