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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | tablespoons | unsalted butter, cold | 1 | medium (2-1/2" dia) | Onion, chopped | 1 | large (7-1/4" to 8-1/2" long) | Carrots | 1 | stalk, large (11"-12" long) | celery | 4 | cloves | garlic minced | 5 | tablespoons | all-purpose flour | 5 | cups | chicken broth, fat free | 1 | can (28 fl oz) | tomatoes canned, diced | 3 | sprigs | parsley, chopped | 1 | teaspoon | thyme, dried | 1 | leaf | bay leaf | 1 | cup | cream, half and half, fat free | 1 3/4 | teaspoons | salt | 1 | teaspoon | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Heat butter, add onion, carrots, celery and garlic and cook for 8-10 minutes until soft. Stir in flour and cook for 3-4 minutes. Add broth and tomatoes and stir until comes to a boil. Add spices and simmer for 30 minutes. Remove from heat and cool. Take out bay leaf but in a blender and puree until smooth. Return to heat and cook over medium heat while adding cream. Serve |
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