| 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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