Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Unsalted butter
1 tb Vegetable oil
1 Onion, finely chopped
1 md Leek, cleaned, white part
-only, finely chopped
1 md Carrot, finely chopped
1 md Celery stalk, finely chopped
2 tb Chopped fresh basil leaves
4 Ripe medium tomatoes,
-seeded, coarsely chopped
3 tb Tomato paste
2 tb Flour
2 1/2 c Chicken stock or broth
1/2 c Light cream
Salt and pepper to taste
Fresh basil leaves
-(optional)
1/4 c Sour cream or plain yogurt
-(optional)

Heat butter and oil in a 2 quart saucepan; add onion, leek,
carrot,celery, and basil; saute for about 5 minutes over low heat,
stirring occasionally.

Add tomatoes and tomato paste; cook for about 5 minutes;sprinkle with
flour and mix well; add chicken stock, cover and simeer for about 20
minutes.

Pour into food processor fitted with a steel blade or into blender;
puree, strain through a fine strainer or cheesecloth. Return to pan
and add light cream; bring to boil and reduce heat to simmer for
about 2 minutes; season to taste with salt and pepper; chill for at
least 4 hours or up to 2 days in advance of serving. Garnish bowls
with basil leaves and a dollop of sour cream or yogurt if desired.
Makes 4-6 servings.

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared
by: Sharon Stevens.

Browse by categories