Perogy Cilantro Soup
Yield
2 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
half of, diced |
|
| 2 | each |
garlic cloves
diced |
|
| ⅓ | cup |
cilantro
fresh, diced |
|
| ½ | tablespoon |
butter
|
|
| 2 | each |
tomatoes
diced |
|
| 6 | each |
perogies
2 of which are diced |
* |
| 1 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
half of, diced |
|
| 2 | each |
garlic cloves
diced |
|
| 79 | ml |
cilantro
fresh, diced |
|
| 7.5 | ml |
butter
|
|
| 2 | each |
tomatoes
diced |
|
| 6 | each |
perogies
2 of which are diced |
* |
| 1 | dash |
red hot pepper sauce
|
*
|
Directions
In your favourite soup cooking dish (preferably something with a nice thick base), melt butter/heat oil or medium-high heat.
Add onion, garlic, and cilantro and fry until soft.
Add tomatos.
Turn heat down to just below medium.
Fry some more, for a minute or so, then add 1½ cups of water.
Take 2 of the perogies and chop them up into little bits.
Add all of the perogies to the soup, and a small dash of tobasco.
Simmer for 20 minutes, stirring occasionally.
Enjoy.
