Florentine Cream of Tomato Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Italian Aromas cookbook Ingredients:
1 teaspoon olive oil |
1/4 cup chopped onion |
1/2 cup chopped celery |
1 garlic clove, minced |
1 (28 ounce) can crushed tomatoes |
1 1/2 cups chicken stock |
1/4 cup instant rice |
1/2 teaspoon dried basil |
salt and pepper |
1 tablespoon cornstarch |
1/4 cup water |
1 (6 ounce) package fresh spinach, rinsed and drained |
1/4 cup sour cream |
Directions:
1. In a large pan, heat the oil and lightly saute the onions and celery. Add the garlic, tomatoes, chicken stock, rice and basil. Season and let simmer for 20 minutes.
2. With a food processor, puree the mixture until smooth and return to pan. If necessary, thicken by adding cornstarch diluted in water. Keep warm.
3. A few minutes before ready to serve, add the spinach and stir until just wilted. Add sour cream and heat until warmed through.
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