| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups &, Stews | 4 | Servings | |
INGREDIENTS
| 8 | Ripe tomatoes cored | |
| coarsely chopped | ||
| 2 | c | Chicken broth |
| Basil leaves, for bouquet | ||
| garni | ||
| 2 | Whole garlic cloves, for | |
| bouquet garni | ||
| 3 | T | Tomato paste |
| 1/4 | c | Sour cream for garnish |
| Snipped chives |
INSTRUCTIONS
In a nonreactive saucepot, combine the tomatoes with the broth bouquet Garni and bring to a simmer. Cook covered over low heat for 15 minutes. Remove bouquet Garni from the soup and pass it through a sieve. Return the sieved mixture to the saucepan and whisk in the tomato paste; simmer until heated through or boil down until the desired consistency. Season to taste with salt and pepper and garnish with sour cream and chives if you wish. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6756 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 18:02:12 -0500 From: Gail Shermeyer <4paws@netrax.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 97
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 7.5mg
Sodium: 793.5mg
Potassium: 675.8mg
Carbohydrates: 12.6g
Fiber: 2.8g
Sugar: 7.6g
Protein: 5.1g