Pasta, Risotto and You

By Nancy Caivano


Summer Tomato Soup

Serves 8—10


3 tbsp olive oil
2 onions, chopped
5 cloves garlic, chopped
   (or 1 tbsp jar chopped garlic)
3 carrots, minced
3 ribs celery, minced
12, ripe, large, beefsteak tomatoes seeded
and diced (or you can use 20 plum tomatoes)
1 cup dry white wine
4—5 cups chicken stock
Salt and Pepper
3/4 cup heavy cream (or evaporated skim milk)
1/4 cup parsley, chopped
3 tbsp basil, julienne


Heat the oil in a large stockpot over medium-high heat. Add the onions and garlic, and cook, stirring occasionally, 5 minutes. Add the carrots and celery and cook uncovered until the vegetables are soft and translucent, about 15 minutes more.

Add the tomatoes to the pot and combine well with the vegetables. Add the white wine and enough chicken stock to make a thick soup consistency. Let simmer, uncovered 40 minutes. Season to taste with salt and pepper.

purée half the soup in a food processor and combine with the original mixture. (If you have a handblender, you can do this right in the pot, leaving some texture to the soup). If you are adding cream or evaporated skim milk, add when puréeing the soup. Reheat the soup and stir in the parsley and basil just before serving.

Serve hot, warm or cold.


Pasta Risotto and You


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This page created June 1999

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