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Recipes

Fresh Tomato SoupJanet McCabe, President, CCFB BOD

Ingredients

  • 1 c chopped celery
  • ½ c green pepper, chopped
  • 1 small onion, grated
  • ½ lb carrots, grated
  • ¼ c butter
  • 4 ½ c chicken broth
  • 1 qt tomatoes, peeled and chopped
  • 1 t salt
  • ¼ t pepper
  • ¼ c flour

Directions

Sauté celery, pepper, onion and carrot in large heavy pan. Add 4 cups chicken broth, tomatoes, salt and pepper. Cook to boiling. Lower heat; simmer for 20 minutes. Blend flour with remaining 1/2 cup chicken broth until smooth. Stir into soup gradually; cook until slightly thickened. Makes about 2 quarts.