Chive Tomato Soup
|Celery||1⁄2 Cup (8 tbs), sliced|
|Canned tomatoes||2 Cup (32 tbs), pureed|
|Chicken broth||1 Cup (16 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Green onions||3 Tablespoon, snipped (or chives)|
|Lemon juice||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄8 Teaspoon|
In microproof casserole, cook celery and butter on HIGH 2 minutes.
Dissolve cornstarch in the 1/4 cup (50 mL) of water and add to casserole along with all remaining ingredients.
Cook on HIGH until boiling, about 10 minutes, then reduce power level to 30% for 3 minutes.
Garnish with lemon slices to serve, and pass croutons.