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Ingredients:
1/2 c. butter or margarine
2 tbsp. olive oil
1 lg. onion, sliced
2 sprigs fresh thyme or 1/2 tsp.
dried thyme
4 fresh basil leaves or 1/2 tsp.
dried basil
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 1/2 lbs. diced fresh ripe tomatoes
or 2 cans (16 oz. each)
Italian-style tomatoes with juice
3 tbsp. tomato paste
1/4 c. all-purpose flour
3 3/4 c. chicken broth, divided
1 tsp. sugar
1 c. heavy cream
Croutons:
8 slices day-old French or Italian
bread
1 lg. garlic clove, sliced lengthwise
2 tbsp. olive oil
Direction:
In a large kettle, heat butter
and olive oil over medium-high. Add onions and seasonings.
Cook, stirring occasionally, until the onion is soft. Add the
tomatoes and paste. Stir to blend. Simmer 10 minutes. Place
the flour in a small mixing bowl and stir in 1/4 cup chicken
broth. Stir into the tomato mixture. Add the remaining broth.
Simmer 30 minutes, stirring frequently. Allow mixture to cool
and run through sieve, food mill or food processor. Return the
pureed mixture to the kettle. Add the sugar and cream. Heat
through, stirring occasionally. To prepare the croutons, rub
the garlic over both sides of the bread. Brush with olive oil
and place on a baking sheet. Bake at 350 degrees for 10-12
minutes or until toasted. Turn and toast other side 2-3
minutes. Just before serving, top each bowl with one or two
croutons. Yield: 8 servings.
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For
Details about Ingredients , check your nearest American Store
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