Prep 30 mins
Cook 20 mins
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!
- 3 tablespoons unsalted butter
- 1 tablespoon oil
- 1 onion, sliced
- 1 medium leek, cleaned and finely chopped
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 bouquet garni (see note)
- 2 tablespoons chopped fresh basil or 2 tablespoons dried leaf basil
- 4 medium ripe tomatoes, coarsely chopped
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 1⁄2 cups chicken stock
- 1⁄2 cup half-and-half or 1⁄2 cup heavy cream
- 1 1⁄2 tablespoons salt
- 1 fresh ground pepper
- 3 -5 whole fresh basil leaves or 2 tablespoons chopped parsley, for garnish
- 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.
- 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.
- 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).
- 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.
- Variation: Omit basil and 1/4 to 1/2 teaspoons curry powder for a completely different taste.
- Note: To make a bouquet garni, wrap a parsley stem, bay leaf, and a sprig of fresh thyme in cheesecloth and tie with string.