Yield: 4 Servings
|8 mediums||Ripe tomatoes cored; coarsely chopped|
|2 cups||Chicken broth|
|\N \N||Basil leaves; for bouquet garni|
|2 \N||Whole garlic cloves; for bouquet garni|
|3 tablespoons||Tomato paste|
|¼ cup||Sour cream for garnish|
|\N \N||Snipped chives|
In a nonreactive saucepot, combine the tomatoes with the broth bouquet Garni and bring to a simmer. Cook covered over low heat for 15 minutes.
Remove bouquet Garni from the soup and pass it through a sieve. Return the sieved mixture to the saucepan and whisk in the tomato paste; simmer until heated through or boil down until the desired consistency. Season to taste with salt and pepper and garnish with sour cream and chives if you wish.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6756 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 18:02:12 -0500 From: Gail Shermeyer <4paws@...>