(by Ilene S. Goldman)
5 carrots, shredded
5 stalks celery, shredded
1 medium white onion, sliced
1/2 lb. salted butter *
1 c. flour (less is better; I’ve made it without any)
3 (14 1/2-oz.) cans chicken broth (or 5 c. chicken stock) **
1 c. tomato puree
1 c. crushed tomatoes
1 c. tomato juice
1 bay leaf
1 garlic, minced
white and black pepper, to taste
1/4 t. seasoned salt or Diamond kosher salt
1/2 c. half-and-half
1 c. milk (optional, add more chicken stock; you can add a leftover cooked potato for creaminess)
Combine carrots, celery, and onion, and set aside.
Melt 4 T. butter in large sauté pan over medium heat.
Add carrots, celery, and onion, and sauté 7 - 10 minutes or until tender. Set aside.
Melt remaining butter in large stockpot over low heat.
Add flour and cook, stirring constantly, 4 - 5 minutes, making a roux.
Slowly stir chicken stock into roux.
Increase heat to medium and continue stirring 5 - 7 minutes or until mixture thickens.
Add tomato puree, crushed tomatoes, tomato juice, bay leaf, garlic, white pepper, black pepper, and seasoned salt, stirring well.
Reduce heat to low and simmer 12 minutes, stirring frequently.
Add carrot mixture and simmer 15 - 30 minutes.
Add half-and-half and milk, stirring until well blended.
Makes about 3 quarts.
*Substitute all olive oil to keep it kosher or vegetarian. Or sauté the veggies in oil and use butter for the roux.
**Veggie stock works, too, especially homemade.
(Read Tomato Soup for the Soul, the story that accompanies this recipe.)
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