2 tsp margarine.
1 medium onion chopped.
1 garlic clove crushed
1 (optional)
1 lb 480 g tomatoes skinned and
1 chopped or use 14 oz 420 g
1 canned
1 chopped tomatoes.
1 large carrot chopped.
1 pt 600 ml vegetable stock.
4 oz 120 g low fat soft cheese.
1 salt and pepper.
1 chopped fresh basil or
1 parsley to garnish.
A Recipe for
Creamy Cheese & Tomato Soup.
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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Herb Tip |
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This Recipe for Creamy Cheese & Tomato Soup. is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Creamy Cheese & Tomato Soup. from the recipe cookbook of Recipes-to-go (Cheese)
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
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"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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1. Melt the margarine in a large saucepan and saute the onion and
garlic for 3 minutes until softened. Att the tomatoes and carrot and
cook for 2 to 3 more minutes stirring constantly.
2. Add the vegetable stock and bring to the boil. Reduce the heat and
simmer covered for 20 minutes or until the vegetables are tender.
3. Blend the soup until smooth in a liquidiser or food processor.
Return to the saucepan and add the cheese, stirring to melt. Season
to taste and heat gently until almost boiling, stirring constantly.
4. Serve one portion in a warmed soup bowl garnished with fresh basil
or parsley.
5. To freeze the remaining soup cool quickly and divide between three
rigid containers. Seal label and freeze for up to 3 months. Defrost
and re-heat gently to serve.
Preparation 15 minutes Cooking 30 minutes.
Serves: 4
Creamy Cheese & Tomato Soup. Recipe brought to you by Recipes To-Go