Yield: 7 Cups
| Measure | Ingredient |
|---|---|
| 1 large | Onion, chopped (1 cup) |
| 1 pounds | Carrots, pared and sliced (about 2 cups) |
| 2 tablespoons | Butter or margarine |
| 1 can | (13 3/4 ounces) chicken broth |
| 7 | Medium-size tomatoes, peeled and chopped -OR- |
| 1 can | (28 ounces) tomatoes, undrained |
| 1 teaspoon | Leaf basil, crumbled |
| 1 cup | Milk |
| 1 cup | Light cream |
1. Saute onion and carrots in butter in large saucepan until soft, about 5 minutes. Add broth, tomatoes, and basil. Cook, covered, 30 minutes (20 minutes for canned).
2. Pour half the cooked mixture into container of electric blender. whirl until smooth; pour into another large saucepan. Repeat with remaining mixture. Return to pan.
3. Stir in milk and cream. Reheat (do not boil) and serve, or refrigerate and serve icy-cold. Posted to EAT-L Digest 10 Mar 97 by "Elizabeth A. Post" <millefiore@...> on Mar 10, 1997