Monday, July 4, 2011


1 small yellow onion
1 cup chopped celery
1 small green bell pepper, chopped
1 medium carrot, shredded
1/4 cup butter
7 medium tomatoes, peele and chopped
4 1/2 cups chicken or vegetable broth, divided
2 tsp sugar
1/2 tsp salt
1/4 tsp fresly ground black pepper
1/2 tsp curry powder
1/4 cup all-purpose flour

In a large saucepan, melt butter; saute onion,celery, bell pepper, and carrot until tender. Add 4 cups of the broth, tomatoes, sugar, salt, pepper, and curry powder; bring mixture to a boil. Reduce the heat to simmer and cook uncovered for 20 minutes.

In a small bowl mix the flour into the remaining half cup of broth and stir until smooth. Gradually stir the flour mixture into the soup and bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.

Yield: 6 servings

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