|1 pounds||Ripe tomatoes|
|1||Cl Garlic, halved|
|8||Leaves fresh basil, washed|
|1 tablespoon||Fresh lemon juice|
|1 teaspoon||Grated nutmeg|
|2 tablespoons||Unsalted butter|
|4 cups||Seasoned chicken broth|
|Sliced italian bread,|
|Toasted and rubbed with|
Peel and coarsely chop the tomatoes, saving the juice.
In a deep, heavy saucepan, combine the tomatoes and juice with the garlic, basil, salt, lemon juice, and nutmeg.
Bring to a full boil. Lower heat and simmer gently approx. 30 minutes. Cool and puree in an electric blender.
Rinse the saucepan and dry well. Place over medium heat and melt the butter. Blend in the flour, stirring vigorously about 1 minute. Add the Seasoned Chicken Broth, stirring constantly with a large wooden spoon until the mixture comes to a full boil.
Cover and cook over low heat about 12 minutes. Add the tomato puree to the thickened broth and cook over low heat approx. 15 minutes longer.
Taste and add the sugar, if the broth seems too acid. Serve hot in bowls or chill well and serve cold. If desired, float the slices of Italian bread on top.
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