Tomato and Zucchini Cream (Soup)
photo by WiGal
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 78.78 ml 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
- 44.37 ml flour
- 946.36 ml chicken stock
- 9.85 ml basil
- salt and pepper
- 118.29 ml milk or 118.29 ml 15% cream
directions
- Melt margarine in a saucepan.
- Cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors.
- Sprinkle flour on veggies.
- Add stock and stir well.
- Season with basil. Add salt and pepper. Bring to boil.
- Reduce heat and let simmer 1 hour.
- Reduce in puree in a blender until creamy.
- Put back in the saucepan and add milk.
- Let simmer 2 to 3 minutes, just to reheat.
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RECIPE SUBMITTED BY
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