[Artemisia] Looking for Italian Soup recipes

[Jeanne Warr]

SORRY This was meant to be sent privately and not to the list -- Sheelaegh


________________________________
 From: Jeanne Warr <jeanne533 at yahoo.com>
To: Kingdom of Artemisia mailing list <artemisia at lists.gallowglass.org> 
Sent: Wednesday, December 21, 2011 9:43 PM
Subject: Re: [Artemisia] Looking for Italian Soup recipes
 
Okay Tamar -- here you go
Tomato Bisque Soup
 
8 cloves of
garlic, crushed     
¼ to ½  lb. butter   
               
             
4 tsp. dill
seed             
2 TB. dill
weed                                    
2 TB.
oregano
1/3 cup
honey                         
6 TB.
Flour  (use cornstarch for gluten free)        
4 cups
heavy cream               
2 cups half
& half        
3 29-oz cans tomatoes, diced  ( I always add more cause I like it chunky)      
½ bunch
parsley, chopped   You can use dried if you want too)  
12 cups
chicken broth (6 small cans or 2 large cans)
3 8-oz containers sour cream (for garnish only)
black
pepper, to taste
 
 
1.      In a large pot, sauté garlic in
plenty of butter along with dill seed, dill weed and oregano for 5-10
minutes.  Add tomatoes & chicken
stock and let simmer.
2.      In a separate pan make a roux by
blending equal amounts of butter & flour over medium heat, stirring
constantly for about 3 minutes without browning.
3.      Add roux to stock and stir.  Add pepper to taste.  Bring to a boil, stirring occasionally.  Reduce heat and let simmer for 30 minutes.
4.      Add parsley, honey, cream, and half
& half.  Taste for seasoning.  Reheat soup, but do not heat to a boil.  Serve
with a dollop of sour cream.

Enjoy!!  It freezes nicely too, you just have too let it thaw naturally and not by hot water or microwave.



________________________________
From: Tamar Black Sea <tamar at coteduciel.org>
To: artemisia at lists.gallowglass.org 
Sent: Wednesday, December 21, 2011 12:41 PM
Subject: Re: [Artemisia] Looking for Italian Soup recipes

Hi Sheelaegh,

I'm definitely interested. Half the fun of a recipe is learning about 
people's experiences with it, and what other food they like to serve it 
with.

Thanks!
-tamar

On 12/21/2011 12:16 PM, Jeanne Warr wrote:
> I have a good tomato bisque recipe if you are interested
>
> Sheelaegh
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