Tomato-basil soup cia - lowfat
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Olive oil |
| 3 | Cloves garlic; minced | |
| 3 | ounces | Onions; minced |
| 3 | ounces | Tomato paste |
| 2¼ | pounds | Tomatoes; skinned, seeded, chopped |
| 2 | quarts | Chicken stock; or vegetable stock |
| ½ | ounce | Basil; chopped |
| 1½ | teaspoon | Jalapenos; minced |
| 1 | Sprig oregano; chopped | |
| 1 | Sprig thyme; chopped | |
| 4½ | ounce | White wine; dry |
| 1 | Bay leaf | |
Directions
1. Sweat the garlic and onions in the olive oil 2. Add the tomato paste and saute until it has a sweet aroma and beings to take on a rusty color
3. Add the tomatoe, stock, basil, jalapenos, oregano, thyme, wine, and bay leaf
4. Simmer for approximately 30 minutes 5. Strain the soup through a medium chinois The Professional Chef's Techniques of Healthy Cooking/The Culinary Institute of America (1993)
Typos by Brenda Adams <adamsfmle@...> and formatting by MC_Buster.
MC and EAT-LF posted 7/20/97
Recipe by: Techniques of Healthy Cooking;CIA Posted to Digest eat-lf.v097.n183 by Badams <adamsfmle@...> on Jul 20, 1997