Por Serves 4
1/4 cup butter
1/2 cup minced onion
1/2 cup all-purpose fl our
11/2 cups milk
1 cup chicken stock
2 (14 1/2 -ounce) cans Italian plum tomatoes, juice reserved
1 tablespoon honey
2 tablespoons minced parsley
1 teaspoon dill weed
1 teaspoon dried basil
1/4 teaspoon dried marjoram
1 bay leaf
Salt and freshly ground black pepper to taste
Melt butter in pan. Add onions and sauté until transparent. Lower heat.
Add fl our and cook, stirring constantly. Add milk and chicken stock.
Whisk until smooth and thick. Puree tomatoes in blender. Add puree, including juice, to sauce mixture and mix. Add remaining ingredients and simmer for 45 minutes, stirring frequently. Remember to remove bay leaf before serving.