Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
3 Esslöffel | butter unsalted |
1 Esslöffel | vegetable oil |
1 | onion finely chopped |
1 mittel | Leek, cleaned, white part only, finely chopped |
1 mittel | Carrot finely chopped |
1 mittel | Celery stalk finely chopped |
2 Esslöffel | basil leaves fresh, chopped |
4 | Ripe medium tomatoes, seeded, coarsely chopped |
3 Esslöffel | tomato paste |
2 Esslöffel | flour |
2 1/2 Tasse | Chicken stock or broth |
1/2 Tasse | light cream |
| salt |
| pepper |
| Fresh basil leaves (optional) |
1/4 Tasse | Sour cream or plain yogurt (optional) |
Heat butter and oil in a 2 quart saucepan; add onion, leek, carrot, celery, and basil; saute for about 5 minutes over low heat, stirring occasionally.
Add tomatoes and tomato paste; cook for about 5 minutes;sprinkle with flour and mix well; add chicken stock, cover and simeer for about 20 minutes.
Pour into food processor fitted with a steel blade or into blender; puree, strain through a fine strainer or cheesecloth. Return to pan and add light cream; bring to boil and reduce heat to simmer for about 2 minutes; season to taste with salt and pepper; chill for at least 4 hours or up to 2 days in advance of serving. Garnish bowls with basil leaves and a dollop of sour cream or yogurt if desired. Makes 4-6 servings.
Sharon Stevens.
|
|
Anmerkungen zum Rezept:
keine |