Cream Of Sun-dried Tomato Soup
Total Time: 55 mins
Preparation Time: 25 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, finely chopped
- 4 cups chicken stock or 4 cups vegetable stock
- 4 cups chopped ripe tomatoes or 4 cups canned italian tomatoes, drained
- 1 large potato, peeled and diced
- 1/2 cup sun-dried tomato (not in oil)
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 cup milk or 1 cup half-and-half or 1 cup heavy cream
- sugar
- salt
- fresh ground pepper
- chopped chives (to garnish)
Recipe
- 1 heat the olive oil in a large pot over moderate heat.
- 2 add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes.
- 3 add the stock, tomatoes, potato, sun-dried tomatoes, and basil.
- 4 bring to a boil, reduce heat, and simmer covered for 20 minutes, until the vegetables are tender.
- 5 puree in a food processor, or blender, in small batches until smooth.
- 6 strain through a fine sieve if desired.
- 7 stir in the milk or cream and season with sugar, salt, and pepper.
- 8 serve garnished with chopped chives.
- 9 this soup gets an additional tomato punch from the concentrated flavor of the sun-dried tomatoes.
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