Yield: 8 cups
|1 cup||Minced leek|
|2 tablespoons||Butter or margarine|
|4 eaches||10-1/2 ounce cans beef broth (undiluted)|
|1½ cup||Tomato juice|
|2½ tablespoon||Red wine vinegar|
|2 tablespoons||Chablis or other dry white wine|
|5 larges||Tomatoes; peeled, seeded, and chopped|
|Chopped green onion (optional)|
Saute leek in butter until tender and transparent. Add broth, tomato juice, and sugar, stirring well. Bring mixture to a boil, reduce heat, and simmer 10 minutues.
Combine cornstarch, vinegar, and wine, mixing well; stir into tomato juice mixture. Cook, stirring constantly, until slightly thickened.
Stir in chopped tomato, salt, and pepper. Serve hot; garnish with chopped green onion, if desired.
Apparently from a formal dinner at Mount Vernon, Virginia _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-20-95