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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a creamy soup that is good served hot or cold. Fresh tomatoes give the soup a pate rosy color and add zest to the flavor of potatoes. If you save juices from cooking vegetables, this is an excellent way to use them. Deliciossso!!! Ingredients:
4 cups vegetable broth |
2 onions, medium chopped |
2 potatoes, medium, pared and cubed |
2 tomatoes, medium, peele and chopped |
3 tablespoons all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried oregano leaves |
1/2 cup whipping cream |
1/8 cup chives, for garnish |
Directions:
1. In large 2-3 quart pot, bring broth to boiling. Add onions, potatoes and tomatoes. Reduce heat. Simmer until vegetables are tender.
2. Puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. Whilevegetables are processing, add theflour. Process until flour isblended in smoothly.
3. Return soup to pot. Bring to boiling, cook, stirring utnil thickened.
4. Add salt, oregano and pepper. Stir in the cream. Reheat slowly. Do not boil. erve, garnished with chives.
5. Good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.
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