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ONION SOUP A LA PROVENCALE

200 gr onions
3 Tbsp spoons of olive oil
400 gr ripe tomatoes
1 clove garlic
1 liter broth
1 rib celery
chervil
50 gr Gruyere (grated)
salt
ground pepper

Saute the onions and celery (finely minced) in oil until onions
are transparent. Ad the tomatoes, minced garlic, salt and pepper.
Cook for 30 minutes. Pass the mixture and add the Gruyere. Decorate
with the chervil.

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