Tomato Florentine SoupFrom mommyluvs2cook 8 years ago
- 3 tablespoons butter shopping list
- 3 tablespoons flour shopping list
- 3/4 cup diced onions (!/4-inch diced) shopping list
- 2 tablespoons butter shopping list
- 2 tablespoons chopped garlic shopping list
- 3 chicken bouillon cubes shopping list
- 1 cup boiling water shopping list
- 1 (28 ounce) can crushed tomatoes (3 cups) shopping list
- 1 tablespoon ketchup shopping list
- 3/4 cup vegetable juice, such as V-8 shopping list
- 1/2 tablespoon dried basil shopping list
- 2 tablespoon dried dill shopping list
- 1/4 teaspoon hot pepper sauce, such as Tabasco shopping list
- 1/2 teaspoon sugar shopping list
- 1/4 teaspoon black pepper shopping list
- 2 tablespoons dry white wine shopping list
- 2 cups heavy cream shopping list
- 1/2 cup julienned fresh spinach (1/8 inch julienned) shopping list
How to make it
- 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.
- Saute onions in 2 tablespoons butter over medium heat until golden brown. Add garlic and continue to saute 1-2 minutes. Remove mixture from heat and puree in food processor.
- 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 pureed onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine. Simmer 15 minutes. Whisk in roux and simmer an additional 30 mintes over medium-low heat. Whisk in cream. Add spinach. Serve immediatley with a crusty italian bread or cool and refrigerate.
The Cookmommyluvs2cook Santa Fe, TX
The Rating10 people
Sounds really delicious to me.
Five forks from me.trigger in loved it
Nice recipe, I like the amount of garlic and carmelizing the onions... High five Jimjimrug1 in Peoria loved it
Wonderful, wonderful recipe! Love it.rosemaryblue in CollegeTown loved it