Prep 5 mins
Cook 10 mins
A perfect accompaniment to grilled cheese sandwiches. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 6 cups chicken stock
- 1⁄4 cup whipping cream
- 1⁄3 cup tomato puree
- 1⁄2 teaspoon salt
- 1 dash cayenne
- parsley, minced (for garnish)
- Combine stock and cream; add puree gradually, beating constantly.
- Heat to boiling point; add salt and cayenne.
- Garnish with parsley, if desired, and serve.