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Categories:
extra-virgin olive oil onion garlic dill dill weed oregano flour tomatoes tomatoes chicken broth salt pepper condensed milk parsley honey
Viewed: 23 - Published at: 7 years agoIngredients
- 1/3 cup extra virgin olive oil
- 1/2 cup onion, chopped to your liking
- 1 garlic clove, minced
- 1 teaspoon dill seed
- 1 teaspoon dill weed
- 1 teaspoon oregano
- 1/4 cup flour
- 29 ounces tomatoes, crushed
- 12 ounces tomatoes, chopped
- 3 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 2 cups half-and-half or 2 cups condensed milk
- 1/4 cup fresh parsley
- 1/2 cup honey
Method
- Heat olive oil over medium heat.
- Add onions, garlic, dill seeds, dill weeds and oregano and cook for about 5 minutes.
- Add flour and stir for 2 minutes.
- Add both cans of tomatoes, chicken broth, salt and pepper.
- Boil then turn down to a simmer.
- Add cream slowly as you stir mixture.
- Add parsley and honey and continue to stir.
- Let simmer for 10 minutes.
- Enjoy.
