%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass{../recipe}

\recipeName{Jalapeno Tomato Soup}
\recipeServes{4}
\recipeServingSize{1\half cups}
\recipeSourceBook{Cooking Light: The Essential Dinner Tonight Cookbook}{15}

\begin{document}
\begin{ingredients}
\addIngredient{2 tablespoons}{olive oil}
\addIngredient{1 small}{white onion, chopped}
\addIngredient{3 cloves}{garlic, minced}
\addIngredient{3 cups}{vegetable broth}
\addIngredient{3 (14.5 -- ounce)}{cans diced tomatoes}
\addIngredient{1 small}{jalapeno pepper, seeded and finely chopped}
\addIngredient{2 cups}{basil leaves, thinly sliced}
\end{ingredients}

\begin{steps}
\addStep{Heat \ingredient{oil} in a large pot over \textbf{medium} heat.}
\addStep{Add \ingredient{onion} and \ingredient{garlic}.
	 Cook \textbf{5 -- 10 minutes}, until onions are translucent.}
\addStep{Stir in \ingredient{broth}, \ingredient{tomatoes}, and
	 \ingredient{jalapeno}.  Bring to a \textbf{boil}, reduce heat,
	 and simmer \textbf{20 minutes}.  Stir in \ingredient{basil}.}
\addStep{Remove from heat and \textbf{puree} in a blender or
	 food processor until smooth.}
\end{steps}

\addSuggestion{Side}{Garlic-cheese bread.}
\end{document}
