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Tomato Soup with Coriander and Poached Egg
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This wholesome soup from Portugal is lovely in summer when tomatoes are at their best. The Portuguese way is to break the eggs straight into the soup pan to cook there, but if that sounds a bit intimidating, poach them in a separate pan of water.
A chunky red, served without too much ceremony, is ideal.
Typical values per serving:
This recipe was first published in June 2008.