Tomato-Basil Soup Cia - Lowfat

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2 1/4 lb Tomatoes; skinned, seeded,
1/2 oz Basil; chopped
3 oz Onions; minced
1 Sprig oregano; chopped
3 Garlic; minced
1 1/2 ts Jalapenos; minced
1 oz olive oil
4 1/2 oz White wine; dry
2 qt Chicken stock; or vegetable
1 Sprig thyme; chopped
3 oz Tomato paste
1 Bay leaf

Original recipe makes 10 Servings



1. Sweat the garlic and onions in the olive oil 2. Add the tomato paste and saute until it has a sweet aroma and beings to take on a rusty color 3. Add the tomatoe, stock, basil, jalapenos, oregano, thyme, wine, and bay leaf 4. Simmer for approximately 30 minutes 5. Strain the soup through a medium chinois The Professional Chefs Techniques of Healthy Cooking/The Culinary Institute of America (1993) Typos by Brenda Adams and formatting by MC_Buster. MC and EAT-LF posted 7/20/97 Recipe by: Techniques of Healthy Cooking;CIA Posted to Digest eat-lf.v097.n183 by Badams on Jul 20, 1997

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