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

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