| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
California |
Cookbook, Restaurant, Soup |
5 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onions; chopped |
| 1/2 |
c |
Unsalted butter |
| 1 |
ts |
Dill seed |
| 1 1/2 |
ts |
Dill weed |
| 1 1/2 |
ts |
Oregono; (she calls for Beaujolais Blend Herbs or oregano) |
| 5 |
c |
Tomatoes (preferably canned crushed whole tomatoes) |
| 4 |
c |
Chicken Stock |
| 2 |
tb |
Flour |
| 2 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 1/4 |
c |
Parsely; chopped |
| 4 |
ts |
Honey |
| 1 1/4 |
c |
Heavy cream |
| 2/3 |
c |
Half and half |
|
|
Sour cream |
INSTRUCTIONS
In a large pot, saute' onions in 6 tablespoons butter along with dill seed,
dill
weed, and herbs for 5 minutes, or until onions are translucent. Add
tomatoes and
chicken stock and heat.
Make a roux by blending 2 tablespoons butter and 2 tablespoons flour,
whisking constantly over medium heat for 3 minutes, without browning. Add
roux to stock and
whisk to blend. Add salt and pepper. Bring to a boil, stirring
occasionally. Reduce
heat and simmer for 15 minutes. Add chopped parsley, honey, cream and half
and half.
Remove from heat and puree. Strain. When ready to serve, reheat and serve
with a
dollop of sour cream.
Source: Margaret Fox, Café Beaujolais, Mendocino, Ca Typos by Brenda Adams
<adamsfmle@sprintmail.com>
Makes 9 cups
"This is the epitome of a comforting soup. I would serve it three times a
week if I
could get away with it, especially during our long winters, with their
grey, overcast days. It's creamy and rich and nourishing. Even though I am
such a fan of
fresh tomatoes, this is the one dish that I think may even work better with
canned
tomatoes."
Recipe By : Margaret Fox, Cafe Beaujolais, Mendicino, California
Posted to MC-Recipe Digest V1 #293
Date: Mon, 11 Nov 1996 00:35:50 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>
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