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| INGREDIENTS |
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8-10
Servings |
| 1
tsp. |
butter |
| 1
cup |
onion, diced |
| 1
cup |
carrots, diced |
| 1
cup |
celery, diced |
| 1/2
tsp |
curry powder |
| 1
tsp. |
garlic, minced |
| 1/4
tsp. |
ground
cumin |
| 1
each |
bay leaf |
| 6
- 8 each |
fresh basil leaves, minced |
| 2
cups |
whole peeled tomatoes or diced tomatoes with juice |
| 1
quart |
chicken stock, unsalted |
| to
taste |
salt |
| to
taste |
fresh ground black pepper |
| 1
cup |
cream |
| for
service |
sliced bread croutons, toasted |
| for
service |
parsley, chopped
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| METHOD |
| 1. |
Melt
butter in a large soup pot over medium heat. Add diced onions,
carrots and celery, sauté until tender. Stir in garlic,
curry, cumin, bay leaf and fresh basil, continue to sauté
for 2 - 3 minutes. Add tomatoes, cook for 5 minutes. Add chicken
stock and bring to a simmer.
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| 2. |
Reduce
heat and simmer for 25 minutes. Cool slightly and carefully
puree or blend until smooth. Season with salt and pepper. Stir
in cream. Just prior to service, heat and place into a tureen
or portion into warm soup bowls. Top with sliced bread croutons
and sprinkle with parsley. Serve immediately. |
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