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Past Recipes of the Month
Tomato Basil Soup
(serves 12)
12 Garlic cloves (minced)
8 Shallots (minced)
2 Jalapeno (minced)
2 Bay Leaves
2 tbsp. Olive Oil
2 cups turkey or chicken stock
1 6lb can of tomatoes (pieces)
1/2 tsp. Baking soda
1 12oz can fat free evaporated milk
1 cup fresh basil (chopped)
1. In heated frying pan add olive oil, garlic, shallots, jalapeno, bay leaf. Cook down until soft.
2. Then add turkey stock, cook for 10 minutes.
3. In a stockpot add canned tomatoes; add ingredients from frying pan (take out bay leaves).
4. Cook for two hours on low heat stirring often. Cool.
5. Put soup in blender, blend until smooth.
6. Put pureed soup into stockpot and add baking soda and stir in canned milk. Bring it up to heat (not boiling).
Stir in basil just before serving. Garnish soup with tablespoon of grated parmesan cheese.
Past Months Recipe
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