1 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons butter
1 kg ripe tomatoes, peeled and seeded, diced
3 1/4 cups chicken broth
2 tablespoons cornstarch
1/2 cup heavy cream
3 tablespoons fresh parsley or chives, chopped
1 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons butter
1 kg ripe tomatoes, peeled and seeded, diced
3 1/4 cups chicken broth
2 tablespoons cornstarch
1/2 cup heavy cream
3 tablespoons fresh parsley or chives, chopped
Fry the onion and garlic in butter until the onion is softened
Add the tomatoes and 1 cup of chicken broth
Simmer for 20 minutes or until the tomato is tender
Add an additional 2 cups of chicken broth and cornstarch dissolved in 1/4 cup of cold chicken broth
Bring to a boil
Reduce heat and simmer, stirring occasionally, for 10 minutes
Let it cool, then strain
Cover and refrigerate for at least one day
If desired, just before serving, add heavy cream and garnish with parsley or chives.
