Provençal tomato soup with rice from Gourmet Magazine, September 2006: 65th Anniversary Issue (page 139)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Rinshin on February 16, 2019

    Used homemade shrimp stock for the chicken stock and canned roasted tomatoes in place of fresh. I went more with saffron flavor and skipped on basil which is out of season in my garden. Used dried tangerine peel I always have in place of fresh orange peel. Satisfying taste of tomatoes and shrimp in a thick liquid form.

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