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Recipe Name: Lisas' Tomato Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Pound(s) Ripe tomatoes
1 Onion, thinly sliced
1 Teaspoon(s) Butter
1 Bay leaf
4 Teaspoon(s) Brown sugar
2 Teaspoon(s) Fresh basil, finely chopped
or dried 1/2 teaspoon
crushed
2 Whole cloves
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
2 Cup(s) Half and Half
1 Cup(s) Milk
2 Tablespoon(s) Snipped chives
Directions:
Peel, seed and coarsley chop tomatoes. (may substitute 2 cans
oftomatoes, whole , undrained, 20 oz. size) Set aside. In large
saucepancook the onion in butter till tender. Add tomatoes, bay leaf,
brownsugar, basil, cloves, salt and pepper. Bring to a boil and cover.
Simmerstirring occasionaly for 25 minutes or til tomatoes are
thoroughlycooked. (decrease time to 15 minutes if using canned). Remove
bay leafand cloves and slightly cool. Blend half the mixture in a food
processoror blender, puree then strain. Repeat with the other half.
Return tosaucepan and add the milk and cream and heat till hot. Don't
boil. Servesprinkled with the fresh chives.Recipe by: Lisa Lepsy Posted
to MasterCook Digest V1 #261 byBabygoil@aol.com on Aug 2, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 584
Calories From Fat: 101
Total Fat: 11.7g
Cholesterol: 29.7mg
Sodium: 4347.4mg
Potassium: 3673.6mg
Carbohydrates: 112.3g
Fiber: 21.5g
Sugar: 76.4g
Protein: 24.8g


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