Thursday, January 18, 2007

Italian Tomato Soup

For 4 servings:

* 2 Tbs. olive oil
* 2 Tbs. unsalted butter
* 2 carrots, scraped and finely diced
* 2 celery stalks, finely diced
* 1 large onion, minced
* 2-1/4 lbs. ripe tomatoes, peeled, seeded and chopped
* 2 Tbs. parsley, chopped

Heat the oil and butter in a heavy nonreactive saucepan over medium heat.

Add carrots, celery and onions.

Sauté for about 20 minutes or until very tender.

Add tomatoes and simmer 25-30 minutes. Stir in parsley and salt and pepper to taste.

Greenlight: Italian Tomato Soup (Originally from

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