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Soups - East Coast Tomato Soup

  • 3 tablespoons finely chopped onion
  • 1 garlic clove, minced
  • ¼ cup butter
  • ½ teaspoon salt
  • ¼ cup all-purpose flour
  • 1/8 teaspoon pepper
  • 2½ cups half-and-half cream
  • 2 cups tomato juice
  • 1 small can tomato paste
  • ¼ teaspoon Worcestershire sauce
  • 3 bouillon cubes
  • ¼ teaspoon each ground savory, basil, and cilantro
  • Dash hot pepper sauce
  • 2 (6-ounce) cans lump crabmeat, rinsed and drained
  • Sour cream and minced fresh parsley, optional

In a 2-quart saucepan, sauté onion and garlic in butter until onion is tender. Stir in flour, salt, and pepper until bubbly. Gradually add the half-and-half, tomato juice, Worcestershire sauce, and rest of ingredients. Bring to boil, stirring constantly. Add crab and heat thoroughly. If desired, garnish with sour cream and parsley before serving.
Yield: About 1 quart.
Submitted By: Barbara Troxler
Bedford-Moore Farmers Co-op
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