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Categories:
tomatoes olive oil onions garlic flour chicken broth basil tomato sauce tomato juice light cream sugar salt white pepper crab meat
Viewed: 13 - Published at: 9 years agoIngredients
- 3 large tomatoes ripe, chopped
- 13 cup olive oil, extra-virgin
- 1 small onions chopped
- 1 teaspoon garlic minced
- 1/2 cup flour, all-purpose
- 3 cups chicken broth
- 3/4 cup basil fresh, chiffonade cut
- 4 cups tomato sauce
- 2 cups tomato juice
- 1 cup light cream (half&half)
- 1 tablespoon sugar
- 1/2 teaspoon salt to taste
- 1 x white pepper to taste
- 8 ounces crab meat
Method
- Chiffonade: rolls leaves in sheath, from tip to stem.
- Then cut into thin strips.
- Core and cut X in bottom of tomatoes; plunge into boiling water 20 to 30 seconds or until skin begins to peel back.
- Plunge into ice water.
- Peel tomatoes; cut in halves.
- Seed and coarsely chop tomato; set aside.
- Heat olive oil in large heavy saucepan.
- Add onions and garlic; cook 5 minutes or until transparent.
- Add flour, whisk over low heat 3 to 5 minutes.
- Do not brown.
- Whisk in chicken broth, removing all lumps.
- Add 1/2 cup fresh basil.
- Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes.
- Whisk in tomato sauce, tomato juice and reserved chopped tomatoes.
- Simmer 10 minutes.
- With large spoon, skim froth from top as it forms.
- Whisk in cream; heat to a simmer.
- Skim again, if necessary.
- Add sugar and season with salt and white pepper.
- Ladle into warm cups or bowls and garnish with remaining basil and fresh crabmeat, if desired.
