frequently to prevent them
catching. When they start to
brown, add the diced ham or
bacon, the tomatoes cut in quarters
and the chopped celery. Continue
stirring for a few minutes, then
pour in the glass of wine; let it
bubble and then add the stock or
water, the potatoes cut in small
pieces and the seasoning.
Cook the soup for about 30
minutes. When ready to serve, beat
the yolks of eggs with a few spoons
of the soup, then pour over the rest
of the very hot soup and stir well.
Add a good handful of chopped
parsley.