| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
cn |
Tomatoes; (28-ounce) |
| 1/4 |
c |
Butter; (1/2 stick) |
| 1 |
|
Onion; finely chopped |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Dried oregano; crumbled |
| 1/2 |
c |
Whipping cream |
| 1 |
pk |
Frozen chopped spinach; thawed, well |
|
|
; drained (10-ounce) |
| 1/4 |
c |
Chopped fresh basil or 1 tablespoon dried; crumbled |
| 1/2 |
c |
Milk; (optional) (about) |
| 1/2 |
c |
Grated Parmesan |
INSTRUCTIONS
Puree canned tomatoes with juices in processor or blender until smooth.
Melt butter in heavy large saucepan over medium-low heat. Add onion and
saute until very tender, about 5 minutes. Stir in tomatoes, sugar and
oregano. Simmer 10 minutes. Mix in cream, spinach and basil and simmer 3
minutes longer. Season to taste with salt and pepper. Thin soup with milk
if desired. Ladle soup into bowls; pass Parmesan separately.
Serves 4.
Bon Appetit November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”