Savoury tomato soup

Yield: 8 cups

Measure Ingredient
1 cup Minced leek
2 tablespoons Butter or margarine
4 eaches 10-1/2 ounce cans beef broth (undiluted)
1½ cup Tomato juice
2 tablespoons Sugar
2 tablespoons Cornstarch
2½ tablespoon Red wine vinegar
2 tablespoons Chablis or other dry white wine
5 larges Tomatoes; peeled, seeded, and chopped
½ teaspoon Salt
¼ teaspoon Pepper
\N \N 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

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