From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
Tomato and Clam Broth Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Use any favorite broth instead of the clam juice, if desired, and change the name. This is so quick and easy, so perfect for 1-2 people.
2 tablespoons unsalted butter
In heavy bottomed saucepan or saute pan, heat the butter. Add the sliced green onions and chopped garlic. Cook and stir 2-3 minutes to soften and to slightly brown. Whisk in the flour, cooking and stirring about 1 minute. Carefully whisk in the clam juice, whisking well. Cook 1-2 minutes, then add the cream. Taste for seasonings, adding salt and pepper. (It so depends upon the broth used, some can be quite salty on their own, some need you to add more) Stir in the diced tomatoes and heat but do not let it boil. Serve in beautiful soup bowls or large coffee cups, garnished with toasted bread slices.
Recipe created 2012-09-03.