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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A great way to use all those fresh tomatoes. It can be frozen and reheated with great results. Ingredients:
1 cup celery, chopped |
1 small onion, chopped |
1 carrot, grated |
1/4 cup butter |
4 1/2 cups chicken broth, divided |
1 quart fresh tomato, peeled and chopped |
1/4 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 teaspoons sugar |
1/4 cup flour |
Directions:
1. Saute the vegetables in the butter in a large heavy pan until tender.
2. Add 4 c.
3. broth, tomatoes, curry powder, salt, pepper and sugar; heat to boiling.
4. Reduce heat, simmer for 20 min.
5. Blend flour with remaining broth; stir gradually into soup.
6. cook until slightly thickened.
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