 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
A perfect accompaniment to grilled cheese sandwiches. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
6 cups chicken stock |
1/4 cup whipping cream |
1/3 cup tomato puree |
1/2 teaspoon salt |
1 dash cayenne |
parsley, minced (for garnish) |
Directions:
1. Combine stock and cream; add puree gradually, beating constantly.
2. Heat to boiling point; add salt and cayenne.
3. Garnish with parsley, if desired, and serve.
|
|