Tomato And Celery Soup

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Soups | Soups Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :

Ingredients

4 stalks celery, diced
45 ml (3 tbsp) olive oil
50 ml (1/4 cup) flour
625 ml (2 1/2 cups) chicken stock
900 g (2 lb) ripe tomatoes, peeled, seeded, diced
15 leaves fresh basil
1 jar (250 ml) roasted sweet red peppers, with liquid
Salt and freshly ground pepper, to taste
Gremolata:
30 ml (2 tbsp) lemon zest, finely grated
1 clove garlic, minced
30 ml (2 tbsp) flat parsley, minced

Directions

  1. In a covered saucepan, soften the celery in olive oil over low heat for 10 minutes.
  2. Add the flour and cook 2 minutes while stirring with a wooden spoon. Whisk in the chicken stock, stirring constantly. Add the tomatoes and basil and bring to a boil.
  3. Simmer gently for 20 minutes, uncovered. Add the roasted peppers.
  4. Transfer to a blender and purée, adding liquid from the peppers to thin, if necessary. Reheat and season with salt and pepper.
  5. Combine all ingredients for the gremolata.
  6. Serve the soup piping hot and garnish each bowl with a spoonful of gremolata.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2362