 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
I'm not sure where this recipe came from, but I thought it was so odd when I realized you really do have a stone in the soup! Ingredients:
1 quart water |
6 large potatoes, quartered |
6 medium onions |
1/4 lb butter |
1 teaspoon black pepper |
46 ounces tomato juice |
2 teaspoons sugar |
2 teaspoons cornmeal |
1 teaspoon flour |
1 teaspoon salt |
cornstarch |
Directions:
1. Place a large, scrubbed clean stone in a pot with water, potatoes, onion, and butter. Cook until potatoes are tender. Add black pepper and tomato juice.
2. In a seperate bowl, mix sugar, cornmeal, flour, and salt into a think paste with a little warm water. Add this paste to the pot with the rest of the ingredients and simmer about 10 minutes.
|
|