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Ingredients
- 1 lb Ripe tomatoes
- 2 c. Chicken stock Pepper, to taste
- 2 Tbsp. Sugar
- 1 c. Cream
- 6 x Scallions
- 2 Tbsp. Tomato puree
- 2 c. Water
- 2 Tbsp. Flour
- 1 x salt or possibly to taste
Directions
- 1. Cut the tomatoes into pcs, chop the onions and boil together in a pan of water.
- 2. Cook until the tomatoes turn soft, then blend in a blender and strain and keep aside.
- 3. Mix the tomato puree with the flour and add in this to the strained tomato juice.
- 4. Cook for a few min and then add in the chicken stock, salt, pepper and sugar.
- 5. Bring this mix to a boil, cold and chill.
- 6. Just before serving garnish with fresh cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1285g | |
| Calories 736 | |
| Calories from Fat 417 | 57% |
| Total Fat 47.55g | 59% |
| Saturated Fat 29.03g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 274mg | 11% |
| Potassium 1664mg | 48% |
| Total Carbs 71.23g | 19% |
| Dietary Fiber 8.2g | 27% |
| Sugars 39.93g | 27% |
| Protein 13.82g | 22% |
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