Tomato and Zucchini Cream (Soup) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From Qu'est-ce qu'on mange Volume 3. It was very good when I made it a few years ago. Ingredients:
1/3 cup margarine (i probably used butter) |
3 celery ribs, sliced |
2 onions, in quarters |
5 carrots, sliced |
3 garlic cloves, chopped |
3 zucchini, peeled and sliced |
8 tomatoes, peeled, seeded and cut in quarters |
3 tablespoons flour |
4 cups chicken stock |
2 teaspoons basil |
salt and pepper |
1/2 cup milk or 1/2 cup 15% cream |
Directions:
1. Melt margarine in a saucepan.
2. Cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors.
3. Sprinkle flour on veggies.
4. Add stock and stir well.
5. Season with basil. Add salt and pepper. Bring to boil.
6. Reduce heat and let simmer 1 hour.
7. Reduce in puree in a blender until creamy.
8. Put back in the saucepan and add milk.
9. Let simmer 2 to 3 minutes, just to reheat.
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