| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1 |
|
Carrot, finely chopped |
| 1 |
cn |
(35 oz) whole plum tomatoes, chopped; reserve juices |
| 4 |
|
Fresh basil leaves |
|
|
Salt and freshly ground pepper, to taste |
| 1 |
c |
Heavy cream |
|
|
Croutons (optional) |
INSTRUCTIONS
Melt the butter in a large pot over medium heat. Cook the onion, celery,
and carrot, stirring occasionally, until onion is soft and translucent.
Add the tomatoes, basil, salt, and pepper. Cook for 15 minutes.
Puree the soup in bathes in a food processor or blender. Return soup to
the pot, stir in the cream, and warm through over low heat. Garnish soup
with croutons if desired. Serves: 6 to 8 Typed in MMFormat by
cjhartlin@msn.com Source: Cookbook Digest Sep/Oct 97.
Posted to MM-Recipes Digest V4 #257 by "Cindy Hartlin"
<CJHARTLIN@classic.msn.com> on Sep 30, 97
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