Zuppa Minestra Di PomodoriPosted in : Italian on by : Daphne
Peel and coarsely chop the tomatoes, saving the juice.
In a deep, heavy saucepan, combine the tomatoes and juice with the
garlic, basil, salt, lemon juice, and nutmeg.
Bring to a full boil. Lower heat and simmer gently approx. 30
minutes. Cool and puree in an electric blender.
Rinse the saucepan and dry well. Place over medium heat and melt the
butter. Blend in the flour, stirring vigorously about 1 minute. Add
the Seasoned Chicken Broth, stirring constantly with a large wooden
spoon until the mixture comes to a full boil.
Cover and cook over low heat about 12 minutes. Add the tomato puree
to the thickened broth and cook over low heat approx. 15 minutes
Taste and add the sugar, if the broth seems too acid. Serve hot in
bowls or chill well and serve cold. If desired, float the slices of
Italian bread on top.