Wednesday, September 2, 2009

Zuupa Di Pomodori

Zuppa Di Pomodori

2 Tbsp olive oil
1 small onion, finely chopped
1/2 cup finely chopped celery
1/4 cup finely chopped carrots
1 clove garlic, pressed
4 cups beef broth, warmed
1 (10.75 oz) can tomato puree
1tsp basil
Salt and pepper to taste
1/2 cup heavy cream
1 Tbsp Anisette or Pernod

Heat oil in a large saucepan over medium heat.  Saute onion, celery, carrot and garlic until tender, about 10 minutes.  Add beef broth, tomato puree, basil, salt and pepper.  Bring to a boil, cover, lower heat and cook for 20 minutes, stirring occasionally.  Add cream and Anisette.  Heat thoroughly before serving.  Serve with Garlic Crostini

I couldn't find Anisette so I went to a local Albertsons and found Pernod in the wine and alcohol section.

This is a recipe that I learned at my cooking class and I have to testify that it is WONDERFUL!! Would also be great to add some pasta to this soup for a heartier meal!

Servings: 8
*Recipe from Kay Ewing 


Post a Comment