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 (136g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 140 (77%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 54.8mg||17 %|
|Sodium 62.5mg||2 %|
|Potassium 271.4mg||7 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 8.1g|
|Protein 2.2g||3 %|
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Calories per serving: 181
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