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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 tablespoons unsalted butter |
1/4 cup chopped carrot |
1/2 cup chopped celery |
1/2 cup chopped onion |
2 1/2 tablespoons all-purpose flour |
1 (14 1/2 ounce) can plum tomatoes, crushed |
1 teaspoon sugar |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried basil |
1 bay leaf |
3 cups chicken broth |
1 cup heavy cream |
1/2 teaspoon curry powder |
1/8 teaspoon white pepper |
1/2 teaspoon paprika |
salt |
Directions:
1. Melt butter in a heavy bottom saucepan over medium high heat. Add carrots, celery, and onion and cook until tender.
2. Stir in flour and cook, stirring constantly for 2 minutes. add canned tomatoes, sugar, marjoram, basil, bay leaf, and chicken broth. Simmer 30 minutes.
3. Discard bay leaf. Puree soup in batches in a blender until smooth. Transfer to a double boiler and stir in heavy cream, curry powder, whit pepper, paprika, and salt. Simmer until ready to serve.
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