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Recipe: Kentucky tomato bourbon soup
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2 tablespoons butter

3 medium carrots, chopped

1 medium onion, chopped

3 cloves garlic, minced

1/4 cup finely chopped fresh Italian (flat-leaf) parsley, plus more for serving

1 cup Pomi finely chopped tomatoes

2 cups Pomi tomato sauce

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper, plus more for serving

1 teaspoon brown sugar

1/4 cup Kentucky bourbon

1/2 cup half-and-half

Melt the butter in a Dutch oven over medium. Add the carrots, onions, garlic and parsley.

Cook for 7 to 9 minutes, until the onions are translucent, being careful not to burn the garlic.

Stir in the tomatoes, tomato sauce, salt, pepper, brown sugar and bourbon. Bring to a boil; reduce the heat to a simmer, cover and cook for 30 minutes, stirring occasionally.

Stir in the half-and-half, and sprinkle with some more pepper and parsley

It serves four.

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