Category: SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS

SWORDFISH with LEMON PEPPER BASTING SAUCE

GRILLED SWORDFISH with LEMON BASTING SAUCE
4 tablespoons butter, room temperature
2 teaspoons FRESH chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon avocado oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

  • Preheat oven to 400°.
  • Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
  • Heat butter in heavy large ovenproof skillet over medium-high heat.
  • Sprinkle swordfish with salt and ground mixed peppercorns.
  • Add swordfish to skillet, cooking until browned, about 3 minutes.
  • Turn swordfish over and transfer to oven.
  • Roast until just cooked through, about 10 minutes longer.
  • Transfer swordfish to plates.
  • Top with Lemon Sauce

LEMON SAUCE
1/3 cup butter
2 green onions, finely minced
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
a pinch of cayenne pepper
1/4 cup FRESH squeezed lemon juice
Zest of one LARGE lemon
1/4 cup hot water
a couple drops Tabasco

  • In a small saucepan, melt the butter.
  • Add green onions and sauce a few minutes.
  • Whisk in the paprika, sugar, salt, pepper and cayenne.
  • When well blended add lemon juice, hot water and Tabasco.
  • Add lemon zest just before serving.

FENNEL CRUSTED PORK MEDALLIONS with ROASTED POTATOES and LEMON MINT GRAVY

FENNEL CRUSTED PORK MEDALLIONS with ROASTED POTATOES and LEMON MINT GRAVY

Fennel-Crusted Pork Medallions with Roasted Potatoes & Green Beans
Fennel seeds are an aromatic spice, used in savory (and sometimes sweet!) preparations. The seed comes from the fennel plant, a flowering vegetable plant that is part of the carrot family. Here, we use these seeds to make juicy fennel-crusted pork medallions served alongside roasted potatoes and crisp green beans for comfort food at its best.

adapted from Jennie Perillo at Marley Spoon

3/4 cup chicken stock
3/4 pound pork tenderloins
1 lemon, zested and juiced
2 tablespoons FRESH chopped mint
1/2 pound green beans
2 teaspoons fennel seeds, crushed
2 cloves garlic, minced
2 Yukon gold potatoes
1 tablespoon WONDRA flour
1+ 1 + 1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1 + 1 tablespoons butter

  • Preheat oven to 450°.
  • Arrange rack in lower half of the oven.
  • Cover sheet pan in foil for easy clean up.
  • Scrub potatoes, then cut into even sized wedges.
  • Toss potatoes with 1 tablespoon avocasdo oil and season with FRESH ground sea salt and black pepper.
  • Roast 12 minutes until potatoes are golden.
  • While potatoes are roasting clean wash, trim and cut green beans.
  • Toss beans with 1 teaspoon avocado oil, lemon zest, 1 tablespoon of the lemon juice, half of the minced garlic, FRESH ground sea salt and black pepper.
  • Flip potatoes and add green beans to baking sheet along with the potatoes. Roast for another 10 minutes.

  • Cut pork tenderloin into 4 equal sized pieces and flatten with a meat mallet to about 1/4 inch thickness.
  • Generously season pork tenderloins with FRESH ground sea salt, black pepper and the crushed fennel seeds.
  • While vegetables are roasting, heat 1 tablespoon of avocado oil and 1 tablespoon of butter over medium high heat in large skillet.
  • Add pork to hot skillet and sear for 2 minutes on each side.
  • Return pork tenderloins to cutting board and cover with foil to rest while you prepare the gravy.
  • Sprinkle pan with flour and whisk to blend.
  • Add chicken stock, remaining garlic and remaining lemon juice to skillet, simmering to slightly thicken.
Whisk in remaining mint and 1 tablespoon butter.
  • Bring to a simmer and cook until sauce reduces slightly, about 2 minutes.
  • Season to taste and serve immediately.

 

SLOW COOKED SOY CHILE PORK CHOPS

SLOW COOKED SOY CHILE PORK CHOPS

1/2 cup light brown sugar, packed
1/2 cup SIR KENSINGTON ketchup*
1/4 cup Bragg’s liquid aminos
1-3 tablespoon red chile paste (I used Gourmet Garden)
2-3 cloves garlic, minced
FRESH ground sea salt and black pepper
3 pounds boneless thick cut (1-1 1/2 inches) pork chops
1/4 cup cornstarch
1/4 cup water

  • Add brown sugar, ketchup, liquid aminos, chile paste, garlic, salt and pepper (except pork chops and corn starch) in a 6-quart slow cooker.
  • Stir to combine.
  • Add pork chops, tossing to coat with the sauce.
  • Cook on low 3-4 hours.
  • Combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake until well blended and then shake again to create a slurry.
  • Add the slurry to the slow cooker.
  • Stir and cover, cook 1 more hour.
  • Check for doneness. If the pork chops need longer let them cook until tender and done.

NOTES:

  • SIR KENSINGTON Ketchup is a much lower sugar ketchup that is a cross between a regular ketchup and cocktail sauce – more of a kick 😀
  • Add chili paste according to your desired heat level. If you prefer it more mild add less, or omit it altogether.
  • Cook times DO vary based on your slow cooker and the thickness of your pork chops. You can also substitute thinner chops or chicken breasts, but you need to seriously alter your cooking times.

CHICKEN & APPLES ~ PURE COMFORT FOOD

This recipe is adapted from Eliza Winograd Marley Spoon and provides a hearty and complete comfort meal with rustic mashed potatoes, flavorful chicken with its sweet and tart apple with a creamy sauce and crisp tart salad as a companion. The recipe as written didn’t have enough OOOMPH for us (it was actually quite bland), so I OOOMPED it up a bit 😀

CHICKEN & APPLES over Mashed Potatoes with Spinach Salad

SALAD & DRESSING
2  cups torn baby spinach
1 1/2 tablespoons avocado oil
2 tablespoons champagne vinegar
1 tablespoon FINELY diced shallot
1 Granny Smith apples, peeled, cored and diced into 1/4 inch cubes
FRESH ground sea salt and black pepper
1/4 cup chopped walnuts or pecans, toasted if desired

  • In a medium bowl, whisk together 2 tablespoons oil, 2 tablespoons vinegar and 1 tablespoon of the chopped shallots.
  • Season to taste with salt and pepper.
  • Set aside.
  • Just before serving, toss spinach leaves and chopped apple, nuts and dressing.

POTATOES
1/4-1/3 cup sour cream
2 Yukon gold potatoes, peeled and large diced
2 tablespoons butter
FRESH ground sea salt and black pepper

  • Place potatoes in a small saucepan with 1 teaspoon salt along with enough water to cover by 1-inch.
  • Bring to a boil, then simmer until tender, about 15 minutes.
  • Drain, return to pot, add 2 tablespoons butter and keep covered. 


CHICKEN
1 teaspoon Dijon mustard (see note)
2 teaspoons BETTER THAN chicken concentrate
1 teaspoon onion powder
1 teaspoon poultry seasoning
1 teaspoon salt + FRESH ground sea salt and black pepper
3/4 pound boneless, skinless chicken breasts or tenders
1 Granny Smith apples, peeled, cored and diced into 1/4 inch cubes
1 shallot, FINELY chopped
3 cloves garlic, minced
1 tablespoon avocado oil
1 + 1 tablespoons butter
1 tablespoon WONDRA flour
1 cup water

  • Pat chicken dry and generously season all over with a mixture of the onion powder and FRESH ground sea salt and pepper.
  • Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium-high.
  • Add chicken until well browned on both sides but not cooked completely through, 2–3 minutes per side.  Transfer chicken to a plate and keep warm.
  • Melt 1 tablespoon butter in reserved skillet over medium-high.
  • Add apples, garlic and the remaining shallots and cook, stirring occasionally, until well browned and slightly softened, 3–5 minutes.
  • Sprinkle flour over skillet and cook 30 seconds.
  • Whisk together water, chicken concentrate and Dijon mustard. Add to skillet, gently stirring and scraping up any browned bits from the bottom.
  • Return chicken to pan, simmering 5-7 minutes until chicken is cooked through, apples are tender and sauce has thickened.

  • Return saucepan with potatoes to medium-high and add sour cream and 2 tablespoons butter. Coarsely mash using a fork or potato masher.
  • Season to taste with salt and pepper.
  • Serve chicken with apples and sauce spooned over top with mashed potatoes and salad alongside.

NOTE: I substitute a creamy horseradish for the Dijon due to an allergy that works well for me, but the flavor base is up to you 😀

SPICY HONEY RIBS

SPICY HONEY RIBS
3 pounds baby back ribs
FRESH ground sea salt and black pepper
1 cup honey
1/4 cup Bragg’s liquid aminos
1/4 cup Dijon mustard (optional – see notes)
5 tablespoons Sriracha sauce
2 teaspoons ground ginger
2 limes, juiced

  • Preheat oven to 325°.
  • Remove the membrane from the back side of the ribs.
  • Generously season ribs all over with FRESH ground sea salt and black pepper.
  • Wrap each rack of ribs in heavy duty aluminum foil.
  • Place on rimmed baking sheet and bake 2 1/2-3 hours until meat is tender.
  • While ribs are cooking whisk together the remaining ingredients in a small saucepan.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes until sauce is reduced by half.
  • When you remove the ribs from the oven, move the oven rack to the top and rack 6-8 inches from the broiler.
  • Preheat oven to broil.
  • Open foil and place ribs bone side down.
  • Generously brush ribs with sauce.
  • Broil 3 minutes.
  • Generously brush ribs again with sauce.
  • Broil 2-3 minutes more.
  • Serve with remaining sauce.

NOTES: I’m deathly allergic to mustard so I substitute Jalapeno ketchup for the mustard and omit the Sriracha sauce.

ROSEMARY THYME BUTTER SAUCE CHICKEN

ROSEMARY THYME BUTTER SAUCE CHICKEN
2 boneless, skinless chicken breasts or tenders equivalent
1 + 1 + 1 tablespoons butter
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon FRESH minced rosemary
1 tablespoon FRESH thyme leaves
3/4 cup diced sweet onions
2 cloves garlic, minced
1 cup SMALL diced carrots
1 cup SMALL diced YUKON potatoes (turnips make a great substitution)

  • Melt 1 tablespoon butter in skillet over medium heat.
  • Sear chicken 2-3 minutes per side until cooked through.
  • Transfer to plate and keep warm.
  • Add another tablespoon of butter to pan.
  • When melted add in onions, carrots and potatoes.
  • Season with FRESH ground salt and pepper, stirring and cooking 5-7 minutes until softened.
  • Add wine to the skillet, scraping bottom to loosen the seared bits.
  • Add cream and bring to SLOW, LOW boil.
  • Reduce heat and cook until sauce slightly thickens.
  • Add in rosemary and stir to coat.
  • Add in remaining better, stirring until smooth.

CITRUS BRINED ROAST TURKEY & GRAVY

CITRUS BRINED ROAST TURKEY & GRAVY adapted from Pioneer woman
Prep Time: 24 hours 45 mins

BRINE
5 bay leaves
5 garlic cloves, minced
Peel of 3 oranges, plus 1 orange, cut into wedges
1 lemon, cut into wedges
1 lime, cut into wedges
3 cups apple cider
2 tablespoons apple cider vinegar
2 cups packed dark brown sugar
1 1/2 cups kosher salt
3 tablespoons tri-color peppercorns

  • Combine all the brine ingredients in a large pot with 2 gallons cold water stirring until the sugar and salt COMPLETELY dissolve.
  • Bring to a boil, then turn off the heat and cover.
  • Let cool completely.
  • Pour the cooled brine into a large brining bag or pot.
  • Add the turkey and refrigerate for 16 to 24 hours.

 

  • When ready to roast, remove the turkey from the brine.
  • Submerge the turkey in a pot of fresh cold water.
  • Allow to sit in the clean water for 15 minutes to remove the excess salt.

TURKEY
18-20 pound turkey (reserve the giblets and neck for the gravy)
2 oranges, zested and juiced RESERVE zest and 2nd orange
1 lemon, zested and juiced RESERVE zest
2 sticks salted butter, softened
1 tablespoons finely chopped FRESH Thyme leaves, plus 4 to 5 sprigs (2 for garnish)
2 tablespoons finely chopped FRESH Tarragon leaves, plus 4-5 sprigs (2 for garnish)
FRESH ground sea salt and black pepper, to taste
3 cups homemade chicken broth
1 cup dry white wine

  • Preheat the oven to 275 ̊.
  • Remove the turkey from the water, pat dry and place breast-side up on a roasting rack set in a large roasting pan.
  • GENEROUSLY season with FRESH ground sea salt and black pepper.
  • Add juice from 1 lemon and 1 orange to the turkey cavity.
  • Cover with heavy duty foil.
  • Roast 10 minutes per pound.
  • Remove turkey from oven and increase the heat to 325 ̊. Discard foil. Don’t worry that the turkey is so pale!

 

  • Combine the butter, thyme leaves, tarragon leaves, salt and pepper in a bowl until well blended.
  • Smear the butter mixture all over the skin and into the crevices so that the turkey is totally covered.
  • Slice the reserved orange into wedges and place in the cavity of the turkey along with 3 each of the thyme and tarragon sprigs.
  • Cross the legs and tie them together with kitchen twine.
  • Insert a meat thermometer into the thigh behind the leg joint.
  • Pour the chicken broth and wine into the bottom of the pan.
  • Roast for 5-7 minutes per pound, basting the turkey every 30 minutes, until the thermometer reads 165 ̊.
  • Remove from the oven, cover loosely with foil and let rest for 30 minutes before carving.
  • Save the drippings for gravy.

GIBLET GRAVY

Giblet pieces and neck, saved from the uncooked turkey
Drippings from roasted turkey
1/2 cup WONDRA flour (more if needed)
4 cups no-sodium chicken or turkey broth
FRESH ground sea salt and black pepper
1 tablespoon each FRESH chopped Tarragon and Thyme leaves

  • In a small saucepan cover the giblets and neck with water by 2 inches.
  • Bring to a gentle boil over medium heat, then reduce the heat to low and simmer for 1 hour to cook meat and create the broth for the gravy.
  • Remove the giblets and neck from the broth and set aside to be chopped into sell pieces when cool enough to touch.
  • Set the broth in the saucepan aside for later.

 

While the turkey is resting pour all the drippings from the turkey roasting pan into a bowl and let the drippings sit and separate naturally, then use a ladle to carefully separate the fat from the liquid drippings (the fat will be on top, while the drippings will settle at the bottom).

  • When ready to make the gravy, return the pan to the stove over medium low flame.
  • Add 1 cup of the fat to the pan.
  • Sprinkle the flour all over the fat and immediately begin whisking it around to make a smooth roux that is not too oily or pasty by adding more fat or flour as necessary.
  • Whisk it slowly for a few minutes, allowing it to cook to a deep golden brown color.
  • Once the roux is ready, pour in 1 cup of the drippings (the gel from under the fat) and the chicken or turkey broth, whisking constantly, cooking 7-8 minutes until thickened.

 

  • While gravy is simmering, use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces.
  • Add as much of the meat to the gravy as you desire.
  • If the gravy seems too thick, add more broth and/or a little of the reserved giblet broth (the water used to cook the giblets.)
  • Taste and adjust seasoning.

To complete our Thanksgiving meal I also traditionally make Sourdough Oatnut herb dressing, Homemade Cranberry Sauce and our Family Favorite Mashed Potatoes.

BALSAMIC HONEY GLAZED SALMON

BALSAMIC HONEY GLAZED SALMON
1/2 cup balsamic vinegar
2 tablespoons white wine
2 tablespoons chicken broth
1 tablespoon creamy horseradish
2 tablespoons QUALITY honey
5 cloves garlic, minced
1 tablespoon avocado oil
8 (6) ounce salmon fillets
FRESH ground sea salt and black pepper
1 tablespoon FRESH minced oregano
3 green onions, minced

  • Preheat oven to 400°.
  • Whisk together the vinegar, white wine, chicken broth, horseradish, honey, garlic and avocado oil in a sauce pan.
  • Bring to a SLOW boil, cooking and stirring 5 minutes until thickened.
  • Place salmon skin side down on a greased baking sheet.
  • Season generously with FRESH ground pepper and salt, to taste.
  • Spoon glaze over salmon fillets and top with oregano.
  • Bake uncovered 12-15 minutes until salmon flakes easily with a fork.
  • Garnish with minced green onions.

NOTE: A weeknight short cut is to use a bottle of Bertolli Balsamic glaze instead of the individual components.  Just heat it up and pour it over 😀

HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES updated – REMAKING A CLASSIC

HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES
3/4 pound ground chuck
1/2 pound hamburger
1/2 pound ground pork
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 cloves minced garlic
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient

PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces (see note)
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk

ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

  • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
  • Bake 30-45 minutes at 350°.
  • In a large skillet melt the butter for the gravy.
  • Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.
  • Bring potatoes to a boil until tender. Drain WELL.
  • Combine potato ingredients and beat until smooth.
  • Enjoy

NOTE: If making this dish for company I like to use russets and bake them first.  Scoop out insides to prepare potatoes and pipe back into the shells to heat before serving. 😀

WILTED GREENS with HOT BACON DRESSING ~ BLOG 366.277

This recipe has changed for us A LOT over the years so I’m going to give you both my original recipe AND my revised versions! BUT, this top revision is my favorite and final version!!!!!!!

WILTED GREENS with HOT BACON DRESSING serves 4 (3rd & FINAL REVISION)
8 cups torn lettuce and/or spinach of choice
3 stalks celery, halved and sliced
1/2 cup sliced and chopped red onion
1 cucumber, halved and sliced thick
4 slices bacon, diced
1 SMALL egg
2/3 cup water
1/3 cup apple cider vinegar
2 teaspoons sugar
2 teaspoons cornstarch
FRESH ground sea salt and black pepper, to taste
1 hard boiled egg per person

  • Toss lettuce, chopped red onion and celery pieces in a large salad bowl. Set aside.
  • In a large skillet, cook bacon until JUST crisp.
  • Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 2 tablespoons of the drippings.
  • In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
  • Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend.
  • Bring to a boil while stirring constantly.
  • Remove from heat.
  • Pour over salad.
  • Add half of the bacon pieces and toss well.
  • Top with red onion slices, sliced hard boiled egg and crumbled bacon.
  • Serve immediately.

HOT WILTED GREENS (original)
1 head green leaf lettuce, washed and shredded
1 large bunch green onion, sliced thin, tops too
1/2 pound bacon, browned and crumbled (save 1/2 cup bacon grease)
1/2 cup apple cider vinegar
6 tablespoons sugar
2 teaspoons Worcestershire sauce

  • Toss together the shredded lettuce, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Serve immediately.

HOT WILTED GREENS (REVISED)

3 cups torn green leaf lettuce, washed
3 cups FRESH spinach, washed and trimmed
1/2 cup chopped red onions
1 large bunch green onions, sliced thin, tops too
2 stalks celery, washed, halved and sliced thin
4 slices bacon, browned and crumbled (save 3 tablespoons bacon grease)
1/3 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons Worcestershire sauce
FRESH ground sea salt and black pepper
1 cup chopped Plum tomatoes, garnish
Hard boiled egg, garnish

  • Toss together the shredded lettuce, spinach, chopped red onions, celery, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Garnish with tomatoes and eggs.
  • Serve immediately.

WILTED GREENS with BACON DRESSING serves 4 (SECOND REVISED VERSION)
6 cups torn lettuce and/or spinach of choice
2 stalks celery, halved and sliced
1/3 cup minced red onion
3 slices bacon, diced
1 SMALL egg
1/3 cup water
SCANT 1/4 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon cornstarch
FRESH ground sea salt and black pepper

  • Toss lettuce, red onion and celery pieces in a large salad bowl. Set aside.
  • In a large skillet, cook bacon until JUST crisp. Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 1 tablespoon of the drippings.
  • In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
  • Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend. Bring to a boil while stirring constantly.
  • Remove from heat.
  • Pour over salad.
  • Add bacon pieces and toss well.
  • Serve immediately.

REVISED MANY TIMES, BUT THE FINAL REVISION WAS 8-25-2024

ITALIAN MEATBALLS in RUSTIC TOMATO SAUCE

ITALIAN MEATBALLS in RUSTIC TOMATO SAUCE
1/2 pound ground sirloin
1/2 pound ground pork
1/2 pound sweet Italian sausage
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 SMALL onion, FINELY chopped
2 LARGE cloves garlic, minced
2 tablespoons avocado oil

  • In a large bowl mix together ground meats, seasonings, chopped onion and garlic until well blended.
  • Form into golf ball sized meatballs.
  • Heat oil in cast iron skillet over medium heat.
  • Sear meatballs, turning often, until browned.
  • Transfer to paper towels to drain.

SLOW ROASTED TOMATOES & RUSTIC TOMATO SAUCE
SLOW ROASTED TOMATOES
2-3 pounds FRESH Roma or cherry tomatoes, chopped rustic
1/4 cup chopped FRESH flat leaf Parsley
2 tablespoons chopped FRESH oregano
2 tablespoons chopped FRESH basil
Avocado oil
1 bulb garlic, sliced
1 small red onion, chopped
1 bunch green onions, sliced
FRESH ground sea salt and black pepper

  • Preheat oven to 300°.
  • Cover large baking sheet with foil.
  • Arrange tomatoes, onions and garlic in a single layer.
  • Drizzle with avocado oil.
  • Season well with herbs, salt and pepper.
  • Roast for 3 hours until tomatoes are shriveled and soft.
  • Cool completely.

RUSTIC TOMATO SAUCE
Pureed Slow Roasted Tomatoes
3 cups chicken broth
1 cup heavy cream

  • Puree tomato mixture before running through a food mill to remove seeds and large chunks.
  • Heat a large dutch oven over medium heat.
  • Add chicken broth and pureed tomatoes.
  • Bring to a SLOW simmer for 40 minutes.
  • Whisk in heavy cream and simmer 5-10 minutes more.