Directions:
- Heat butter in a large stock pot. Dice onion and celery and add to pot. Saute until the onion is transparent.
- Sprinkle flour over onions one tablespoon at a time, stirring in each one thoroughly with a large spoon until paste forms.
- Add garlic, diced tomatoes and basil; stir.
- Stir in tomato puree and beef stock slowly, then whipping cream. The soup should be a rose color.
- Add bay leaf and simmer on low for about 1 hour. Remove bay leaf before serving.
- Season to taste with salt and pepper.
- 8 to 10 servings.
- Lovely served with pate sandwiches Asparagus Pate Sandwich for a special luncheon. Or, serve in shot glasses as a tasty first course!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89 Kcal (373 kJ) | ||
| Calories from fat | 67.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 11% | |
|---|---|---|---|
| Cholesterol | 17.38mg | 6% | |
| Sodium | 76.88mg | 3% | |
| Potassium | 82.57mg | 2% | |
| Total Carbs | 5.02g | 2% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 0.95g | 2% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 200.18 Kcal (838 kJ) | ||
| Calories from fat | 151.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.81g | 11% | |
|---|---|---|---|
| Cholesterol | 39.09mg | 6% | |
| Sodium | 172.93mg | 3% | |
| Potassium | 185.7mg | 2% | |
| Total Carbs | 11.3g | 2% | |
| Sugars | 1.25g | 2% | |
| Dietary Fiber | 1.79g | 3% | |
| Protein | 2.15g | 2% | |
| Vitamin C | 4.9mg | 4% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.5mg | 1% | |
| Calcium | 47.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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