| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood |
Italian |
Soups/stews, Artchokes |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Vegetable or olive oil |
| 4 |
|
Onions; finely chopped |
| 4 |
|
Celery ribs; finely chopped |
| 1 |
cn |
Italian plum tomatoes – (28 oz); chopped, |
|
|
Juices reserved |
| 8 |
md |
Carrots; peeled, sliced thin |
| 2/3 |
c |
Dry white wine |
| 4 |
c |
Water or broth such as chicken; |
|
|
Fish or vegetable |
| 1 |
ts |
Dried herbs; or more to taste |
|
|
(such as thyme; marjoram or oregano) |
| 1 |
|
Bay leaf |
INSTRUCTIONS
Heat the oil in a large saucepan or casserole. Add the onions and celery
and cook them uncovered for about a minute, just to get them sizzling.
Cover the pan, reduce the heat and simmer gently, stirring on occasion,
until the onions are translucent, about 5 to 8 minutes. Add the tomatoes
and their juices, carrots, wine, water or broth, spices and bay leaf. Cover
the pan again and simmer for 15 to 20 minutes. The foundation soup is made
up to this point. Cool to room temperature, divide it and store in two
separate containers and freeze for several months. This recipe yields
enough base for 2 soups - each serving 4 people.
Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV
FOOD NETWORK - (Show # MF-6739 broadcast 12-02-1997)
Recipe by: Michele Urvater
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