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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!”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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