Prep Time: 5 Minutes
Cook Time: 35 Minutes
Servings: 12
Ingredients:
2 (28 oz) cans crushed tomatoes
2 (11.5 oz) cans tomato juice
2 (14.5 oz) cans chicken broth
40 fresh basil leaves, cut into thin strips
2 cups heavy cream
1/2 cup butter or margarine
Directions:
1. In large saucepan, combine tomatoes, vegetable juice and chicken broth. Bring to a boil and cook for 30 minutes.
2. Remove from heat and stir in the basil. (at this point you may puree the basil if you wish - I'm told by Kim that you need to make sure the blender lid is on really tight - I believe she said to triple check)
3. Add the cream and butter; return to medium low heat until butter is melted. Serve immediately
Original Recipe from: www.allrecipes.com (recipe has been modified)
40 fresh basil leaves, cut into thin strips
2 cups heavy cream
1/2 cup butter or margarine
Directions:
1. In large saucepan, combine tomatoes, vegetable juice and chicken broth. Bring to a boil and cook for 30 minutes.
2. Remove from heat and stir in the basil. (at this point you may puree the basil if you wish - I'm told by Kim that you need to make sure the blender lid is on really tight - I believe she said to triple check)
3. Add the cream and butter; return to medium low heat until butter is melted. Serve immediately
Original Recipe from: www.allrecipes.com (recipe has been modified)
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