|
|
Cream
of Tomato Soup |
Combine and
Sauté:
4 tablespoons butter
1 chopped onion
1 chopped carrot
3 tablespoons flour
dash white pepper
1 teaspoons dried thyme
1 clove minced garlic
Add:
1 quart chicken broth
10 - 15 chopped tomatoes
salt.
cook 1 - 11⁄2 hours
Add up to 1 pint heavy cream
Strain, adjust
seasoning, add cream and instant mashed potatoes to thicken.
Another
recipe:
35-ounce "box"
of imported Pomi brand Italian pureed tomatoes
2 dry yellow onions chopped
2 tablespoons butter
2 cans chicken broth (Campbell's concentrate)
1 teaspoon dry basil or mixed herbs
about a pint of heavy cream
salt
Chop onions
until they are mush. I use the food processor. Sauté in butter
in the bottom of large sauce pan or stock pot. Important that they
cook long and slow so they will taste mild and tender. Then add
chicken broth (not diluted) and basil and simmer a while to soften
the dry herbs. Add tomato, simmer for a few minutes then add cream
and salt. It takes a lot of salt.
-Kate
|
|
|