Total time 45-60 minutes. Serves 4.
SHOPPING LIST:
|
- Canned tomatoes
 Chicken stock
- Whole milk
- Tarragon
- Optional: Soup pasta
|
|
|
|
|
1
|
In a large pot, heat butter, then cook gently ("sweat") until onions are translucent (5-7 minutes). Stir occasionally.
|
- 1-2 tablespoons butter and/or olive oil
- 1 celery rib, diced
- 1 medium onion, chopped
|
|
2
|
Add and cook 1-2 minutes.
|
- 1-2 cloves garlic, crushed or minced
|
|
3
|
Add and simmer—covered—about 15 minutes. Stir occasionally.
|
- 1 28-oz can diced tomatoes, OR canned whole tomatoes OR peeled, seeded, chopped ripe tomatoes
|
|
4
|
Add and simmer—covered—about 10 minutes. Stir occasionally.
|
- 1 cup (8 oz) chicken stock
- 1 cup (8 oz) whole milk (lower-fat milk may curdle)
- 1-1/2 tsp fresh tarragon leaves, minced, OR 1/2 tsp dried tarragon leaves
- Salt and fresh ground black pepper to taste
|
|
5
|
Process soup to desired consistency. EITHER: Use a immersion (stick) blender in the pot to gently purée the soup, leaving some tomato pieces intact, OR: put about 2/3 of the soup into a blender. Purée, then pour back into soup pot.
|
|
6
|
Optional: Stir in a small palmful soup pasta (peperini, puntalette, stelline, etc.) and cook an additional 10 minutes or so.
|
Garnish servings with fresh chopped chives or parsley.
|
