| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
New imports, Sauces |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 4 |
oz |
Bacon,; diced |
| 1 |
c |
Carrot; chopped |
| 1 |
c |
Onion; chopped |
| 1/4 |
c |
Flour |
| 6 1/2 |
lb |
Fresh tomatoes, skinned,; seeded, and diced |
| 1 |
tb |
Garlic; chopped |
| 4 |
c |
Light stock |
| 1 1/2 |
tb |
Sugar |
|
|
Salt and pepper |
INSTRUCTIONS
In a large sauce pot heat oil, and add the bacon and cook until slightly
crispy. Add the carrots and onions, cover and slowly cook for 20 minutes.
Add a dusting of flour to the vegetables and cook until the flour turns
golden. Add the tomatoes, garlic, and stock. Bring to a boil, reduce the
heat and simmer for 2 hours. Add the sugar and season with salt and pepper.
Carefully puree with a hand mixer and strain through a fine sieve.
Yield :1 1/2 to 2 quart
Recipe By : ESSENCE OF EMERIL SHOW
Posted to MC-Recipe Digest V1 #226
Date: Fri, 27 Sep 1996 07:45:16 -0700
From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”