| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Soups, Vegetables, S_living | 8 | Servings |
INGREDIENTS
| —–FREDDIE JOHNSON MDTF77A—– | ||
| 1 | lg | Potato; peeled and thinly |
| 1 1/2 | c | Water |
| 2 | cn | Italian tomatoes; undrained (14 oz cans) |
| 1/2 | c | Dry white wine |
| 3 | tb | All-purpose flour |
| 1 | cn | Italian tomato puree (10 1/2; oz) |
| 1 | c | Water |
| 1/2 | c | Onion; finely chopped |
| 1 | ts | Parsley; chopped fresh |
| 1 | tb | Brown sugar; (or 2 t) |
| 1 | tb | Vegetable-flavored boullion; cubes. |
| 1/2 | ts | Thyme; dried |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Bay leaf |
INSTRUCTIONS
Combine potato slices and 1 1/2 cups water in a medium saucepan; cook, stiring occasionally over medium-low heat 25 - 30 mintues or until potato-water mixture is reduced to 1 cup. Remove heat and set mixture aside. Drain and chop tomatoes, reserving juice, set tomatoes aside. combine reserved juice and wine. Set aside. Melt butter in a largeheavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in juice mixture. Combine tomato puree and 1 cup water, gradually stir into soup mixture. Stir in chopped tomatoes, onion and next 7 ingredients; cook over low heat 5 minutes. Add 1 cup potato-water mixture and summer, stirring occasionally, about 15 minutes. Remove and discard bay leaf. Source: Southern Living, April '94. Posted to EAT-L Digest by LDGOSS <[email protected]> on Jan 21, 1998
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