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)
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.