| 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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