Tomato Soup With Egg Flower
2 medium-size tomatoes, about 1 lb
1 medium-size round onion, about ½ lb
3 tbsp lard
6 cups broth
1 tbsp wine
2 tsp salt
¼ tsp MSG
Peel onion and cut into 8 crescent-shape sections.
Blanch tomatoes, remove skin, and cut into 8 crescent-shaped sections.
Heat 3 tbsp lard, sauté onion and tomato, and add broth and seasonings.
Beat egg. After soup boils up, add egg slowly, stirring at the same time. Serve hot.