| 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 <LDGOSS@PRODIGY.NET> on Jan 21, 1998
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