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Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy, medium saucepan or a Dutch oven, bring the vegetable broth, tomato puree, onion and cloves to a simmer. Partially cover and cook for 20 minutes.

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  • Strain the soup through a sieve into a large bowl. Season with salt and whisk in 1/2 cup creme fraiche. Place in another bowl filled with ice to cool. Refrigerate until chilled, about 30 minutes. Serve in shot glasses, dollop with more creme fraiche.

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