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Zio's Tomato Florentine Soup Recipe

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This recipe for Zio's Tomato Florentine Soup, by , is from "IT'S A FAMILY TRADITION", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Crystal Prescott
Added: Friday, October 19, 2012


• 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 Zio’s Italian Kitchen, can be served in a hollowed-out loaf of shepherd’s bread.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 min




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