| 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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