| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups &, Stews |
4 |
Servings |
INGREDIENTS
| 8 |
md |
Ripe tomatoes cored; coarsely chopped |
| 2 |
c |
Chicken broth |
|
|
Basil leaves; for bouquet garni |
| 2 |
|
Whole garlic cloves; for bouquet garni |
| 3 |
tb |
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>
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”