Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg ripe tomatoes -- chopped
: (1-1/2 cups)
1/3 c extra virgin olive oil
1 sm onion -- chopped (1/3 cup)
1 ts minced garlic
1/2 c all-purpose flour
3 c chicken broth
3/4 c fresh basil -- chiffonade
: cut
4 c tomato sauce
2 c tomato juice
1 c half and half -- or
: whipping cream
1 TB sugar
1/2 ts salt -- to taste
: White pepper -- to taste
8 oz lump crabmeat

Chiffonade: rolls leaves in sheath, from tip to stem. Then cut into
thin strips.

Core and cut "x" in bottom of tomatoes; plunge into boiling water 20
to 30 seconds or until skin begins to peel back. Plunge into ice
water. Peel tomatoes; cut in halves. Seed andcoarsely chop tomato;
set aside. Heat olive oil in large heavy saucepan. Add onions and
garlic; cook 5 minutes or until transparent. Add flour, whisk over
low heat 3 to 5 minutes. Do not brown. Whisk in chicken broth,
removing all lumps. Add 1/2 cup fresh basil. Heat mixture to a boil;
reduce heat to simmer and cook 5 to 10 minutes. Whisk in tomato
sauce,tomato juice and reserved chopped tomatoes. Simmer 10 minutes.
With large spoon, skim froth from top as it forms. Whisk in cream;
heat to a simmer. Skim again, if necessary. Add sugar and season with
salt and white pepper. Ladle into warm cups or bowls and garnish with
remaining basil and fresh crabmeat, if desired. 8 cups; 8 servings

Recipe By : Cooks Tip, Charleston.net

From: Path Date: Mon, 30 Sep 1996 12:38:18
~0700 (

Browse by categories