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|Tomato Bisque III|
"This is a virtually fast and smooth tomato soup recipe. My youngsters even appreciated it. I originally were given it from a Food and Wine mag, but I've tweaked it a touch to in shape my flavor. The nutmeg makes the taste a touch extra complicated."
- 1/four cup butter
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-motive flour
- 3 tablespoons tomato paste
- 4 cups chicken broth
- 2 (14.Five ounce) cans hearth roasted diced tomatoes, tired
- 3 tablespoons white sugar
- 1/four teaspoon floor nutmeg
- 1/four cup heavy cream
- salt and black pepper to taste
|Prep : 25M||Cook : 4M||Ready in : 55M|
- Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir till the veggies are soft and starting to brown, approximately eight mins. Stir in the flour and cook 1 minute longer, stirring continuously.
- Stir within the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then lessen warmth to medium-low, cover, and simmer 15 minutes till the veggies are very gentle.
- Pour half of to a few-quarters of the soup into a blender-depending on how chunky you need it-filling the pitcher no greater than halfway complete. Hold down the lid of the blender with a folded kitchen towel, and punctiliously start the blender, the usage of some short pulses to get the soup moving earlier than leaving it on to puree. Alternately, you can use a stick blender and puree the soup within the saucepan.
- Return the pureed soup to the saucepan and stir within the cream. Cook over medium warmth till the soup is hot. Season with salt and pepper to flavor before serving.
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