| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Low-fat, Soups/stews |
10 |
Servings |
INGREDIENTS
| 1 |
oz |
Olive oil |
| 3 |
|
Cloves garlic; minced |
| 3 |
oz |
Onions; minced |
| 3 |
oz |
Tomato paste |
| 2 1/4 |
lb |
Tomatoes; skinned, seeded, chopped |
| 2 |
qt |
Chicken stock; or vegetable stock |
| 1/2 |
oz |
Basil; chopped |
| 1 1/2 |
ts |
Jalapenos; minced |
| 1 |
|
Sprig oregano; chopped |
| 1 |
|
Sprig thyme; chopped |
| 4 1/2 |
oz |
White wine; dry |
| 1 |
|
Bay leaf |
INSTRUCTIONS
1. Sweat the garlic and onions in the olive oil
2. Add the tomato paste and saute until it has a sweet aroma and beings to
take on a rusty color
3. Add the tomatoe, stock, basil, jalapenos, oregano, thyme, wine, and bay
leaf
4. Simmer for approximately 30 minutes
5. Strain the soup through a medium chinois
The Professional Chef's Techniques of Healthy Cooking/The Culinary
Institute of America (1993)
Typos by Brenda Adams <adamsfmle@sprintmail.com> and formatting by
MC_Buster.
MC and EAT-LF posted 7/20/97
Recipe by: Techniques of Healthy Cooking;CIA Posted to Digest
eat-lf.v097.n183 by Badams <adamsfmle@sprintmail.com> on Jul 20, 1997
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