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Tomato and Zucchini Cream (Soup)

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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.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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