Ingredients
- 40 garlic (cloves)
- 1/2 olive oil
- 5 c rich chicken stock
- 28 oz italian tomatoes (plum)
- 2 c skim milk
- 1 c cream (heavy)
- 2 c onions (chopped)
- 1 c peppers (chopped)
- 1 c flour
- 1 c bread crumbs
- 1/2 c carrots (chopped)
- 1/2 c celery (chopped)
- 1 tb thyme
- 1 tb oregano
- 1 t salt
- 1/2 ts cayenne pepper
- 1/2 ts curry
- 1/2 ts black pepper
In the olive oil, saute onions, garlic, celery and carrots until soft. Stir in flour and mix thoroughly. Cook 5 minutes while stirring. Do let not burn. Add tomatoes, breadcrumbs and stock. Bring to boil. Simmer 15 minutes. Let cool. slightly. Add cream and or milk while puree'ing through blender. Garnish with finely chopped scallions, and serve very hot.
