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Title: Tomato-Basil Soup Cia - Lowfat
Categories: Lowfat Soup
Yield: 10 Servings
| 1 | oz | Olive oil |
| 3 | Cloves garlic; minced | |
| 3 | oz | Onions; minced |
| 3 | oz | Tomato paste |
| 2 1/4 | lb | Tomatoes; skinned, seeded, |
| ; chopped | ||
| 2 | qt | Chicken stock; or vegetable stock |
| 1/2 | oz | Basil; chopped |
| 1 1/2 | ts | Jalapenos; minced |
| 1 | Sprig oregano; chopped | |
| 1 | Sprig thyme; chopped | |
| 4 1/2 | oz | White wine; dry |
| 1 | Bay leaf |
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 MC and EAT-LF posted 7/20/97
Posted to MM-Recipes Digest V4 #1
Recipe by: Techniques of Healthy Cooking;CIA
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