Preparation:
In a sauce pan melt butter over medium heat, add garlic and onions and sweat until translucent. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 10 minutes.
Season to taste with salt and pepper. Puree and store in refrigerator. May be made 1 week in advance and stored in the refrigerator.
Yield: 1 quart |
