Title: Tomato-Basil Soup Cia - Lowfat
Categories: Low-fat, Soups/stews
Yield: 10 Servings

1 oz Olive oil
3 Cloves garlic; minced
3 oz Onions; minced
3 oz Tomato paste
2 1/4 lb Tomatoes; skinned, seeded,
-chopped
2 qt Chicken stock; or vegetable
-stock
1/2 oz Basil; chopped
1 1/2 ts Jalapenos; minced
1 Sprig oregano; chopped
1 Sprig thyme; chopped
4 1/2 oz White wine; dry
1 Bay leaf

1. Sweat the garlic and onions in the olive oil

2. Add the tomato paste and saute until it has a sweet aroma and beings to
take on a rusty color

3. Add the tomatoe, stock, basil, jalapenos, oregano, thyme, wine, and bay
leaf

4. Simmer for approximately 30 minutes

5. Strain the soup through a medium chinois

The Professional Chef's Techniques of Healthy Cooking/The Culinary
Institute of America (1993)

Typos by Brenda Adams and formatting by
MC_Buster.

MC and EAT-LF posted 7/20/97

Recipe by: Techniques of Healthy Cooking;CIA Posted to Digest
eat-lf.v097.n183 by Badams on Jul 20, 1997