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8
first-course servingsEasy
Published 1998
A hearty, very good soup, and very quick too, since it uses tomato base or canned or boxed tomatoes and premade stock. A bowl full of the garden’s best.
In a food processor, coarsely chop the carrots, onions, fennel, and garlic. Scrape into a medium saucepan. Stir in the oil. Cook over medium heat, stirring occasionally, for 4 minutes.
Meanwhile, in the food processor, purée the tomatoes; or pass through the fine disc of a food mill.
In a small bowl, dissolve the cornstarch in a small amount of the stock. Whisk into the rest of