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