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1. Skin and seed tomatoes. 2. Saute onion in butter. 3. Add tomatoes, bay leaf, sugar, cloves, salt, pepper and basil. 4. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes. 5. Remove bay leaf and cloves. 6. Transfer mixture to blender and puree. (Or strain through a coarse sieve.) 7. Add cream and milk. 8. Heat through. 9. Served topped with toasted buttered croutons. 10. Sprinkle with chopped chives. Posted to JEWISH-FOOD digest V96 #71 Date: Wed, 06 Nov 1996 10:33:15 -0700 From: Mimi & JB Hiller
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|Serving Size: 1 Serving (1038g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 247 (81%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 65.9mg||20 %|
|Sodium 226.4mg||8 %|
|Potassium 403mg||11 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 10g|
|Protein 4.6g||7 %|
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Calories per serving: 305
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