Ingredients: |
Ingredients: 3 tablespoons butter 3 tablespoons flour 3/4 cup diced onions (1/4-inch dice) 2 tablespoons butter 2 tablespoons chopped garlic 3 chicken bouillon cubes 1 cup boiling water 1 (28-ounce) can crushed tomatoes (3 cups) 1 tablespoon ketchup 3/4 cup vegetable juice, such as V-8 1/2 tablespoon dried basil 2 tablespoons dried dill 1/4 teaspoon hot pepper sauce, such as Tabasco 1/2 teaspoon sugar 1/4 tablespoon black pepper 2 tablespoons dry white wine 2 cups heavy cream 1/2 cup julienned fresh spinach (1/8-inch julienne)
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Directions: |
Directions:1. Prepare a roux: Heat 3 tablespoons butter in heavy saucepan over medium heat until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool.
2. Saute onions in 2 tablespoons butter over medium heat until golden brown. Add garlic and continue to saut 1-2 minutes. Remove mixture from heat and pure in food processor.
3. Prepare chicken base: Dissolve chicken bouillon cubes in hot water. In a small Dutch oven or heavy pot, heat tomatoes, ketchup, vegetable juice and chicken base over medium-low heat. Add pured onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine. Simmer 15 minutes. Whisk in roux and simmer an additional 30 minutes over medium-low heat. Whisk in cream. Add spinach. Serve immediately or cool and refrigerate.
4.Tomato Florentine Soup, a favorite at Zios Italian Kitchen, can be served in a hollowed-out loaf of shepherds bread. |