Tomato and fennel soup - country living
4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | medium | Carrot, thinly sliced |
| 1 | cup | Chopped fennel bulb |
| 1 | Chicken or vegetarian bouillon cube | |
| 3 | tablespoons | Long-grain white rice |
| 6 | mediums | Ripe tomatoes, seeded and chopped |
| 1 | small | Onion, chopped |
| 1 | Clove garlic, chopped | |
| 1 | tablespoon | Butter (opt.) |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
Directions
1. In 2-quart microwave-safe bowl, combine water, carrot, fennel, bouillon, and rice. Cover and microwave on high (100 percent) 5 minutes.
2. Stir tomatoes and onion into carrot mixture; cover and microwave on high 6 minutes. Add garlic, stir well, cover, and microwave on high 5 to 6 minutes longer or until rice is very tender. Stir in-butter, if desired, and salt and pepper. Set aside 10 minutes.
3. In batches, puree soup mixture in blender until very smooth. Serve.
Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg> Submitted By DIANE PAHL On 10-02-94