|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
8 servings |
Prep. Time: |
:20 |
Total Time: |
1:00 |
Ingredients: |
|
|
2 cups water
4 cubes chicken bouillon
1 can (15-1/2 oz.) diced tomatoes with liquid
1/2 cup chopped celery
2 tbsp. chopped onion
2 md. tomatoes, peeled and diced
1/4 cup butter or margarine
3 tbsp. flour
2 cups light cream
1/3 to 1/2 cup sherry (optional)
|
Directions:
|
In a large saucepan, bring first five ingredients to a boil. Reduce heat. Cover and simmer for 15 ot 20 mintues or until vegetables are tender. Cool. Puree mixture in a food processor or blender and set aside. In the same saucepan, saute fresh tomatoes in butter for 5 minutes. Stir in flour to make a smooth paste. Gradually add cream and stir over low heat until thickened. Stir in pureed mixture and sherry if desired.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
