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Method:
In a large saucepan or Dutch oven melt butter over medium heat. Add
onion, celery, and red bell pepper; cook and stir over medium heat for
about 10 minutes or until tender.
Stir in flour, cooking mixture until bubbly. Pour in chicken stock, tomatoes
(with juice), salt and sugar. Cook and stir over medium heat until mixture
thickens and bubbles. Remove from heat and cool for five minutes.
Carefully ladle soup into blender jar. Cover with lid and press the power
button. Press “Stir” and process for 30 seconds; then press “Puree”
and process for 30 seconds. Add basil and “Pulse” until basil is desired
consistency, about 15 seconds.
Serve soup topped with Parmesan Croutons (below) and additional snipped
basil, if desired.
Parmesan Croutons
Ingredients:
2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese
2 slices sandwich bread, cubed
Method:
In a small bowl combine the butter and cheese. Place bread cubes in
medium bowl and drizzle butter mixture over top. Toss to coat the bread
and place in a single layer on a baking sheet. Bake in preheated 350
degree oven for 10 minutes. Stir and bake for 5 more minutes or until bread
is golden brown and toasted.
Makes1½
cups croutons
Mélangeur XL à 9 vitesses
GUIDE DE
DEL‘UTILISATEUR
Modèle ME600BL
1832449