Thick & hearty tomato herb soup
15/07/2009 12:54:19 pm catégorie
Soup Dupree
2 TB butter
1 c chopped celery
1 lg onion -- chopped
28 oz can chopped tomatoes
2 TB fresh basil -- chopped
1 TB oregano
1 TB thyme
2 TB chopped parsley
2 bay leaves
4 c beef broth
1/4 ts sugar
1/4 ts salt
1/8 ts freshly ground black pepper
1 c 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
Date: Fri, 11 Oct 1996 20:22:13
~0700 (
