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