Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 1 cup | Chopped celery |
| 1 large | Onion; chopped |
| 1 \N | 28 ounce ca chopped tomatoes |
| 2 tablespoons | Fresh basil; chopped |
| 1 tablespoon | Oregano |
| 1 tablespoon | Thyme |
| 2 tablespoons | Chopped parsley |
| 2 \N | Bay leaves |
| 4 cups | Beef broth |
| ¼ teaspoon | Sugar |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Freshly ground black pepper |
| 1 cup | Parmesan cheese - shavings, curls |
In a Dutch oven or large heavy saucepan, melt the butter over medium heat; add the celery and onion and cook until the celery is tender, 7 to 10 minutes. Add the tomatoes, basil, oregano, thyme, parsley, bay leaves, and stock and bring to the boil. Simmer about 30 minutes. Remove from the heat and remove the bay leaves. Puree the soup in batches in a blender or food processor, leaving the soup slightly chunky. Season to taste with sugar, salt, and pepper. Serve hot. Garnish with shaved Parmesan if desired.
Serves 6
Recipe By : Nat Dupree, TVFN Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 20:22:13 -0700 (PDT) From: PatH <phannema@...>