 Tomato & Sweet Pepper Soup
Ingredients:
1/4 cup fragrant olive oil
3 cups sliced onions
3 large (4 cups) stemmed, seeded, thickly sliced sweet red or yellow bell peppers
1 tablespoon sliced garlic
1 cup diced celery
4 cups (about 1 1/2 pounds) peeled and diced fresh tomatoes or canned tomatoes in sauce
1/2 teaspoon saffron threads
1 cup dry white wine
7 cups vegetable or chicken stock, or water
salt and freshly ground black pepper, to taste
4 large eggs
1/2 cup freshly grated parmesan cheese
6 slices toasted rustic bread
3 tablespoons mixed chopped fresh herbs, such as parsely, chives, basil, for garnish
Heat the oil in a heavy soup pot and saute the onions, bell peppers, garlic and celery over moderate heat until softened and lightly colored, for about 8 minutes. Add the tomatoes, saffron, wine, and stock or water, and simmer for 5 - 10 minutes. Puree and strain the soup, if desired. Season with salt and pepper.
Beat the eggs until smooth with a light seasoning of salt and pepper, and stir in the cheese. Remove the soup from the heat and quickly stir in the egg mixture to form egg ribbons. Immediately ladle the soup into warm bowls over toast slices. Garnish with chopped herbs.
Makes 6 servings. | 
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