Ingredients
- 1 Cup onion minced
- 1 Cup Vegetables minced (Carrots, Potatoes, Turnips, Celery)
- 1 Cup butter scant
- 1 Cup flour
- 2 Cups Canned Stewed Tomatoes 15 Oz Can
- 8 Cloves garlic
- 3 Quarts Vegetable Stock
- 1 Bay Leaf
- 1 Teaspoon Chile Piquin or Cayene powder
Servings:
Instructions
- Saute the onion and vegetables in the butter, and when light brown, mix in the flour and transfer to a 350 degree oven for 20 minutes to brown through without scorching.
- While the vegetables are finishing, take the stewed tomatoes and cloves of garlic and heat in a skillet to dry them out. Dry them to the point where the liquid is almost gone, but not completely gone, just enough to concentrate the flavors. Set this skillet aside, if you finish before the vegetables are ready.
- Scrape the contents of the baked vegetables into 3 quarts of soup stock and add the stewed tomatoes, the garlic, the bay leaf, and chile powder. Simmer for one hour, skimming occasionally and season well with salt.
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