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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup minced leek |
2 tablespoons butter or margarine |
4 (10 1/3-ounce) cans beef broth, undiluted |
1 1/2 cups tomato juice |
2 tablespoons sugar |
2 tablespoons cornstarch |
2 1/2 tablespoons red wine vinegar |
2 tablespoons chablis or other dry white wine |
5 large tomatoes, peeled, seeded, and chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
chopped green onion (optional) |
Directions:
1. Sauté leek in butter until tender and transparent . Add broth, tomato juice, and sugar, stirring well. Bring mixture to a boil ; reduce heat, and simmer 10 minutes.
2. Combine cornstarch, vinegar, and wine, mixing well; stir into tomato juice mixture . Cook, stirring constantly , until slightly thickened. Stir in chopped tomato, salt, and pepper. Serve hot; garnish with chopped green onion, if desired.
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