Foundation soup

Yield: 1 servings

Measure Ingredient
¼ cup Vegetable or olive oil
4 \N Onions; finely chopped
4 \N Celery ribs; finely chopped
1 can Italian plum tomatoes - (28 oz); chopped,
\N \N Juices reserved
8 mediums Carrots; peeled, sliced thin
⅔ cup Dry white wine
4 cups Water or broth such as chicken;
\N \N Fish or vegetable
1 teaspoon Dried herbs; or more to taste
\N \N (such as thyme; marjoram or oregano)
1 \N Bay leaf

Heat the oil in a large saucepan or casserole. Add the onions and celery and cook them uncovered for about a minute, just to get them sizzling.

Cover the pan, reduce the heat and simmer gently, stirring on occasion, until the onions are translucent, about 5 to 8 minutes. Add the tomatoes and their juices, carrots, wine, water or broth, spices and bay leaf. Cover the pan again and simmer for 15 to 20 minutes. The foundation soup is made up to this point. Cool to room temperature, divide it and store in two separate containers and freeze for several months. This recipe yields enough base for 2 soups - each serving 4 people.

Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6739 broadcast 12-02-1997) Recipe by: Michele Urvater

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