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| Classic Tomato Soup |
| 1/4 c. olive oil 2 large onions 3 large cloves garlic minced 1 c. chopped celery with leaves 1 c. chopped pared carrots 4 lbs. ripe tomatoes, peeled, seeded and chopped 1 tbsp. chopped fresh marjoram (or 1 tsp. dried) 6 c. beef broth 1/2 c. heavy cream 1/2 tsp. each salt and fresh ground black pepper |
| 1. Heat oil in Dutch Oven over medium heat. 2. Add onions and garlic: cook, stirring occassionally, until tender, about 10 minutes. 3. Add celery and carrots cook 5 minutes. Pour in broth, heat to boiling. Reduce heat; simmer covered for 1 hour 4. Strain soup through a seive, reserving both vegtables and broth. Puree veggies and return to the dutch oven with the broth. 5. Stir in cream, salt, and pepper. Boil gently for 5 minutes. Sprinkle soup with parsley. |