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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: Saute onion in butter in a large saucepan until tender, about 5 minutes.
Stir in flour; gradually add chicken broth, stirring constantly. Stir in
tomatoes, salt, and sugar.
Bring to boiling, stirring often; lower heat; cover. Simmer 15 minutes.
Press through a sieve or food mill. Return to saucepan; add orange juice
and cloves. Bring just to boiling; remove from heat. Add 1/2 cup hot soup
to sour cream in a small bowl, then stir back into saucepan. Serve hot in
a tureen or soup bowls.
Ingredients:
1 medium Chopped Onion
2 Tablespoon(s) Butter Or Margarine
2 Tablespoon(s) Flour
1 1/2 Cup(s) Chicken Broth
16 Ounce(s) Canned Italian Tomatoes
1 1/2 Cup(s) Water
1 Teaspoon(s) Salt
1 Teaspoon(s) Sugar
1 Cup(s) Orange Juice
1/8 Teaspoon(s) Ground Cloves
1/2 Cup(s) Dairy Sour Cream |
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