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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Now that the garden's in, this is what's for dinner.The recipe is a little tedious, but so worth the effort. It was taken from the internet years ago. Enjoy! Ingredients:
3 tablespoons unsalted butter |
1 tablespoon oil |
1 onion, sliced |
1 medium leek, cleaned and finely chopped |
1 medium carrot, finely chopped |
1 stalk celery, finely chopped |
1 bouquet garni (see note) |
2 tablespoons chopped fresh basil or 2 tablespoons dried leaf basil |
4 medium ripe tomatoes, coarsely chopped |
3 tablespoons tomato paste |
2 tablespoons all-purpose flour |
2 1/2 cups chicken stock |
1/2 cup half-and-half or 1/2 cup heavy cream |
1 1/2 tablespoons salt |
1 fresh ground pepper |
3 -5 whole fresh basil leaves or 2 tablespoons chopped parsley, for garnish |
Directions:
1. Heat butter and oil in 2-quart saucepan. Add onion, leek, carrot, celery, bouquet garni, and basil and saute 5 minutes over low heat, stirring occasionally.
2. Add tomatoes and tomato paste and cook about 5 minutes. Sprinkle with flour and mix well. Add chicken stock, cover, and simmer about 20 minutes. Remove bouquet garni.
3. Pour into food processor fitted with steel blade or into blender and puree. Pass through a fine strainer (use a rubber spatula to help force liquid through).
4. Return to saucepan and add half and half or heavy cream. Bring to boil. Reduce heat and simmer 2 to 3 minutes. Taste for seasoning with salt and pepper. Serve hot with fresh basil leaves or chopped parsley for garnish.
5. Variation: Omit basil and 1/4 to 1/2 teaspoons curry powder for a completely different taste.
6. Note: To make a bouquet garni, wrap a parsley stem, bay leaf, and a sprig of fresh thyme in cheesecloth and tie with string.
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