French Cream Of Tomato Soup
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Olive oil/Vegetable oil||1 Tablespoon|
|Yellow onion||1 Large, peeled and chopped|
|Fresh tomatoes/1 can, 1 pound tomatoes, chopped, with their juice||3 Medium, peeled and chopped|
|Tomato paste||3 Tablespoon|
|All purpose flour||4 Tablespoon|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Half and half||1 Cup (16 tbs)|
1. Heat 2 tablespoons of the butter with the oil in a 3-quart saucepan over moderate heat. Add the onion and cook, uncovered, for 5 minutes.
2. Stir in the tomatoes and tomato paste, and cook for 2 or 3 minutes. Blend in the flour, then add the chicken broth, sugar, salt, and pepper. Cover and simmer for 15 minutes.
3. Puree the mixture in an electric blender or food processor, then return the puree to the saucepan and add the half-and-half. Bring the soup to a simmer, and simmer, uncovered, for 2 or 3 minutes. Stir in the remaining 2 tablespoons of butter.