| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 40 | Cloves Garlic | |
| 2 | c | Onions — Chopped |
| 1 | c | Peppers — chopped |
| 1/2 | c | Carrots — chopped |
| 1/2 | c | Celery — chopped |
| 1 | c | Bread crumbs |
| 28 | oz | Italian plum tomatoes — |
| Chopped | ||
| 5 | c | Chicken stock |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Black pepper |
| 1 | ts | Salt |
| 1 | tb | Oregano |
| 1 | ts | Thyme |
| 2 | tb | Olive oil |
| 1 | c | Heavy cream |
| 1 | c | Flour |
| 2 | c | Skim milk |
INSTRUCTIONS
In the olive oil, saute onions, garlic, celery and carrots until soft. Stir in flour and mix thoroughly. Cook 5 minutes while stirring constantly. Add tomatoes, breadcrumbs and stock. Bring to boil. Add remaining ingredients. Simmer 15 minutes. Let cool slightly. Place in blender. Add cream and/or skim milk while puree'ing. Garnish with finely chopped scallions. Serve very hot Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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