1. Heat the buter with the oil in a large saucepan over moderate heat. Add the onion and cook, stirring occasionally, for 5 minutes.
2. Stir in the tomatoes and tomato paste, and cook for 2 -3 minutes. Blend in the flour, then add the chicken stock, sugar, salt and pepper. Cover and simmer for 15 minutes.
3. Puree the mixture in a blender or food processor, then return the puree to the saucepan and add the cream. Reheat and simmer, uncovered, for 2-3 minutes.
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 210 (70%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 75.1mg||23 %|
|Sodium 386.9mg||13 %|
|Potassium 483mg||13 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 15.1g|
|Protein 7.3g||10 %|
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Calories per serving: 301
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