- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 (6 oz.) can tomato paste
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 cup half-and-half cream
- fresh tomatoes, chopped
In saucepan, saute garlic in butter. Stir in flour until blended; gradually add broth. Stir in tomato paste and cayenne until well blended. Bring
to boil; cook and stir 2 minutes or until thickened. Reduce heat; gradually stir in cream. (Do not boil.) Serve immediately. Garnish with chopped tomatoes.
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