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Cream of Tomato Soup
Book Information
The Professional Chef (8th Edition)
Page: 430
Ingredients
All-Purpose Flour
Bay Leaf
Butter or Vegetable Oil
Carrot
Celery
Chicken Stock (page 351)
Clove
Garlic
Heavy Cream
Onion
Parsley Stem
Peppercorns
Thyme
Tomato
Tomato Purée
Tags
Soups