Yield: 4 servings
Measure | Ingredient |
---|---|
3 tablespoons | Unsalted butter |
1 tablespoon | Vegetable oil |
1 \N | Onion, finely chopped |
1 medium | Leek, cleaned, white part only, finely chopped |
1 medium | Carrot, finely chopped |
1 medium | Celery stalk, finely chopped |
2 tablespoons | Chopped fresh basil leaves |
4 \N | Ripe medium tomatoes, seeded, coarsely chopped |
3 tablespoons | Tomato paste |
2 tablespoons | Flour |
2½ cup | Chicken stock or broth |
½ cup | Light cream |
\N \N | Salt and pepper to taste |
\N \N | Fresh basil leaves (optional) |
¼ cup | Sour cream or plain yogurt (optional) |
Heat butter and oil in a 2 quart saucepan; add onion, leek, carrot,celery, and basil; saute for about 5 minutes over low heat, stirring occasionally.
Add tomatoes and tomato paste; cook for about 5 minutes;sprinkle with flour and mix well; add chicken stock, cover and simeer for about 20 minutes.
Pour into food processor fitted with a steel blade or into blender; puree, strain through a fine strainer or cheesecloth. Return to pan and add light cream; bring to boil and reduce heat to simmer for about 2 minutes; season to taste with salt and pepper; chill for at least 4 hours or up to 2 days in advance of serving. Garnish bowls with basil leaves and a dollop of sour cream or yogurt if desired.
Makes 4-6 servings.
Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens.