0 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 

2 Gazebo Cheese Soup

Gazebo Cheese Soup

1/2 stick butter or margarine (I use butter)

3 chopped green onions chopped

1 medium sweet onion chopped (I use Vidalia)

3 stalks celery, chopped with leaves

3 grated carrots (I use carrots from California)

1 heaping tsp minced garlic

2 (10 3/4 oz.) cans chicken broth (I use some with garlic in it)

3 cans cream of potato soup

8 oz. grated yellow cheese (I use 1/2 Colby, 1/2 Monterey Jack)

Parsley Flakes

8 oz. sour cream

3 Tbsp sherry or white grape juice (I use dry sherry)

2 cups chopped broccoli

Melt butter and saute onions, celery, carrots and garlic. I like to put the onions and celery in the food processor and grate the carrots.

Should look like this.

Add chicken broth (2 cans),cover and simmer for 30 minutes

 

Add potato soup, cheese and parsley (enough to cover the top

Stir in sour cream and broccoli and simmer for 15 minutes

Stir in sherry and serve

Freezes and reheats well.

Servings-10 
 *Recipe from Mother-in-law, Melinda