Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : WALMART INTERNET SHOPPING -- Ignore unavailable to you. Want to Upgrade?

To: Ken Adams who wrote (67)	4/11/2019 3:15:17 PM
From: LindyBill	1 Recommendation Recommended By Ken Adams Respond to of 83

The key to this soup is that it is just chicken broth, heavy cream, and diced tomatoes in puree. You can modify how much and what kind of other ingredients you use. I use this Basil Pesto for the Basil. Harry's Tomato Basil Soup Featured in the Fall 2005 KANSAS! magazine (Recipe courtesy of Harry's Uptown in Manhattan.) 1 medium onion, diced small 2 teaspoon salt 2-1/4 teaspoon dried basil 3 Tablespoons flour 1 teaspoon black pepper 1/2 teaspoon baking soda 1/2 teaspoon sugar 3 cups chicken stock 25 oz. canned diced tomatoes 26 oz. canned crushed tomatoes 2 cups heavy whipping cream 3 Tablespoons chopped fresh basil Oil to sauté onions in In large stock pot, sauté onion in oil until soft and translucent. Add salt, black pepper, dried basil and flour. Stir or whisk together. Add chicken stock and continue to whisk together until mixed thoroughly. Add diced tomatoes and crushed tomatoes and stir. Continue to cook over medium heat for about 20 minutes, stirring occasionally. Then add the baking soda and sugar, stir. Reduce heat to a simmer. Allow to simmer for about 15 more minutes, stirring occasionally. To finish the soup, add the heavy whipping cream and chopped fresh basil. Stir and allow to simmer five more minutes. Taste and adjust seasonings if necessary. Serving size: Nine 8 oz. bowls.