Ingredients
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4 ounces butter
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2 stalks celery, chopped fine
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2 small carrots, chopped fine
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1 large onion, chopped fine
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2 -4 tablespoons flour
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2 (28 ounce) cans diced tomatoes, undrained
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1 teaspoon sugar
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1 teaspoon dried basil
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1 teaspoon dried marjoram
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1 bay leaf
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4 cups chicken stock
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2 cups cream or 2 cups milk, depending on your preference
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1 teaspoon paprika (or more)
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1 teaspoon curry powder (or more)
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1/4 teaspoon white pepper
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salt, to taste
Instructions
- Melt butter in a large saucepan.
- Saute celery, carrots and onions in melted butter until tender.
- Stir in flour.
- Cook 2 minutes, stirring constantly.
- Add the tomatoes, sugar, basil, marjoram, bay leaf and chicken stock.
- Simmer for 30 minutes, stirring occasionally.
- Remove from heat and discard bay leaf.
- Puree well (in batches) in a food processor or blender, or use a thunderstick.
- Add all remaining ingredients and stir well.
- Reheat to serve hot, or refrigerate and serve cold later. It also works at room temperature, but I like warm to hot best.