| How To Cook: |
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1. Slice the tomatoes without peeling them; skin and slice the onion.
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2. Put these into a pan with some oil or butter and cook for 10 minutes, crushing the tomatoes to release the juice.
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3. Add the water and parsley, cover, simmer for 1 hour, and then sieve; add the salt, pepper and a little sugar.
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4. Stir in a knob of butter just before serving, then pour the soup into a hot tureen containing the sliced hard-boiled eggs.
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