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This recipe for SPICY TOMATO SOUP, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, April 17, 2009


6 Tablespoons butter
1/2 cup chopped green onions
4 cloves garlic, minced
3 Tablespoons all purpose flour
1 1/2 teaspoons salt
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
Sour Cream and Minced Fresh Parsley for Garnish
1/2 teaspoon ground red pepper
2 Bay Leaves
6 cups water
24 ounces tomato paste
2 cups dry white wine
2 cups milk
11/2 cups whipping cream

In a large stockpot. melt butter over medium heat. Add onions and garlic; cook until onions are tender. Stir in next 6 ingredients; cook 2 minutes. Whisk in water, tomato paste, wine, milk and cream. Stirring occasionally, cook 20 minutes or until thickened. Remove bay leaves. Ladle soup into bowls, top with a dollop of sour cream and sprinkle with chopped parsley.

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