Ingredients
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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