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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I've been making this soup for 25 years—having adapted it from a Marlene Sorosky recipe. It's a great way to get kids to eat vegetables and dairy. You can serve it hot or cold. Ingredients:
4 ounces butter |
2 stalks celery, chopped fine |
2 small carrots, chopped fine |
1 large onion, chopped fine |
2 -4 tablespoons flour |
2 (28 ounce) cans diced tomatoes, undrained |
1 teaspoon sugar |
1 teaspoon dried basil |
1 teaspoon dried marjoram |
1 bay leaf |
4 cups chicken stock |
2 cups cream or 2 cups milk, depending on your preference |
1 teaspoon paprika (or more) |
1 teaspoon curry powder (or more) |
1/4 teaspoon white pepper |
salt, to taste |
Directions:
1. Melt butter in a large saucepan.
2. Saute celery, carrots and onions in melted butter until tender.
3. Stir in flour.
4. Cook 2 minutes, stirring constantly.
5. Add the tomatoes, sugar, basil, marjoram, bay leaf and chicken stock.
6. Simmer for 30 minutes, stirring occasionally.
7. Remove from heat and discard bay leaf.
8. Puree well (in batches) in a food processor or blender, or use a thunderstick.
9. Add all remaining ingredients and stir well.
10. Reheat to serve hot, or refrigerate and serve cold later. It also works at room temperature, but I like warm to hot best.
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