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Servings: 10

Step One
1 Large Yellow Onion -- chopped
1 fluid ounce Clarified Butter
Step Two
1 Tablespoon Garlic Cloves -- minced
Step Three
6 Tablespoons Olive Oil
1 Ounce Flour
Step Four
1/2 gallon Chicken Stock
Step Five
1 Tablespoon Tomato Paste
1/2 ounce Granulated Sugar
Salt And Pepper -- to taste
3 Cups Tomatoes, Canned -- diced
Step Six
1/2 bunch Fresh Basil -- chopped
Step Seven
1 1/2 Cups Plain Yogurt

[1) Saute onions until translucent.

[2) Add garlic to onions and saute lightly...

[3) Add olive oil then flour.....

[4) Add chicken stock and reduce slightly.

[5) Add ingredients in Step Five and cook 20 minutes, at a simmer.

[6) Remove from heat and add basil.....Chill overnight.

When soup is chilled, the next day, puree soup and add Yogurt. Mix thoroughly.


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