| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 7 | Cups | ||
INGREDIENTS
| 1 | lg | Onion, chopped (1 cup) |
| 1 | lb | Carrots, pared and sliced (about 2 cups) |
| 2 | tb | Butter or margarine |
| 1 | cn | (13 3/4 ounces) chicken broth |
| 7 | Medium-size tomatoes, peeled and chopped -OR- | |
| 1 | cn | (28 ounces) tomatoes, undrained |
| 1 | ts | Leaf basil, crumbled |
| 1 | c | Milk |
| 1 | c | Light cream |
INSTRUCTIONS
1. Saute onion and carrots in butter in large saucepan until soft, about 5 minutes. Add broth, tomatoes, and basil. Cook, covered, 30 minutes (20 minutes for canned). 2. Pour half the cooked mixture into container of electric blender. whirl until smooth; pour into another large saucepan. Repeat with remaining mixture. Return to pan. 3. Stir in milk and cream. Reheat (do not boil) and serve, or refrigerate and serve icy-cold. Posted to EAT-L Digest 10 Mar 97 by "Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 10, 1997
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