Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 1 cup | Finely-chopped onions |
| 2 teaspoons | Minced garlic |
| 2 tablespoons | Fresh tarragon leaves |
| 28 ounces | Imported peeled tomatoes - (1 can); chopped |
| ⅔ cup | Good vodka |
| 2½ cup | Rich chicken or vegetable stock |
| ⅛ teaspoon | Pepper sauce; or to taste |
| \N \N | Salt; to taste |
| \N \N | === GARNISH === |
| \N \N | Additional tarragon leaves |
| \N \N | Paper thin slices of lemon |
| \N \N | Dollop of creme fraiche or yogurt |
Heat butter in a saucepan and saute onions and garlic until very soft but not brown. Add tarragon, tomatoes, vodka and stock and simmer for 10 to 12 minutes partially covered. Off heat, with an immersion blender or a food processor, coarsely puree soup. Serve hot or cold garnished with tarragon leaves, lemon slices and creme fraiche. This recipe yields 4 to 6 servings.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9772 broadcast 02-09-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-22-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.