2/23/2011

Tomato Soup I

Ingredients

2 (28 ounce) cans crushed tomatoes
2 cups chicken stock (see our Chicken Stock recipe)
18 fresh basil leaves, minced
1 teaspoon sugar
1 cup whipping cream
½ cup butter

In a Dutch oven, bring tomatoes and stock to a boil.  Lower heat, cover and simmer for 10 minutes.  Add basil and sugar.  Reduce heat to low, add cream and butter, stirring, wait until butter melts. Serve hot.

Serves approx 6 to 8

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