Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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@...>