Time
prep 0:20
total 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) |
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Instructions
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.
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