This is a tailgate favorite made by Becky Badger and enjoyed by many Buckyvillians over the years.
Roux:
1 stick butter
3/4 cup flour
Place in small skillet. Simmer 3-5 minutes. Set aside
Soup:
1/3 cup butter
2 cups diced onion
2 garlic cloves, pressed
Saute in soup kettle until translucent (soft and shiny)
Add to kettle:
6 cups chicken broth. Bring to a boil, reduce heat and simmer
Add roux - whisk in and cook until medium thick and smooth.
Add to kettle:
2 - 29 oz cans of tomato sauce
2 - cans of diced tomatoes (28 oz.)
4-6 dashes Tabasco sauce
1/2 cup honey
3 tbsp dill weed
1 tsp black pepper
1 tsp chili pepper
2 tsp basil
Simmer 30 minutes. Stir frequently.
Optional: puree in blender prior and then simmer.
Enjoy the deliciousness!
Roux:
1 stick butter
3/4 cup flour
Place in small skillet. Simmer 3-5 minutes. Set aside
Soup:
1/3 cup butter
2 cups diced onion
2 garlic cloves, pressed
Saute in soup kettle until translucent (soft and shiny)
Add to kettle:
6 cups chicken broth. Bring to a boil, reduce heat and simmer
Add roux - whisk in and cook until medium thick and smooth.
Add to kettle:
2 - 29 oz cans of tomato sauce
2 - cans of diced tomatoes (28 oz.)
4-6 dashes Tabasco sauce
1/2 cup honey
3 tbsp dill weed
1 tsp black pepper
1 tsp chili pepper
2 tsp basil
Simmer 30 minutes. Stir frequently.
Optional: puree in blender prior and then simmer.
Enjoy the deliciousness!
