Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Carrots (2 medium-size), 2 tb Olive oil
-trimmed, scraped and 1 lb Canned tomatoes with thick
-cut into 2-inch pieces -puree
1/4 lb Yellow onion (1 small or 1/2 1 tb Cornstarch
-large), peeled quartered 2 c Chicken broth
1/4 lb Fennel bulb, trimmed and 1 ts Coarse (kosher) salt
-pared with a potato peeler 1 1/2 tb Freshly squeezed lemon juice
3 Cloves garlic, peeled and Fresh basil leaves, washed
-smashed -and shredded, to taste

Coarsely chop the carrots, onion, fennel and garlic in a food
processor. Place the vegetables in a microwavable 2 1/2-quart ceramic
or glass souffle dish. Add the oil and stir to mix well. Microcook,
uncovered, on High (100% power) for 4 minutes.

Meanwhile puree the tomatoes, with juices, in a food processor or a
blender. Dissolve the cornstarch in the chicken broth. Add the
pureed tomatoes and the cornstarch mixture to the vegetables. Cover
thightly with polyvinyl plastic wrap and microcook on High for 7
minutes. Carefully pierce the plastic wrap with a knife to release
the steam, then remove the wrap. Season the soup with the slat,
lemon juice and shredded basil (if using). Serve the soup hot or
cold.

Low-Wattage Variation: Cook the vegetables and oil for 6 minutes.
Cook the soup, covered, for 10 minutes. Finish as above.

Makes 4 cups.

[Microwave Cooking; Barbara Kafka] [The New York Times; April 6, 1988]

Posted by Fred Peters.

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