ET Magazine Dix Hills

HERE IS HOW YOU DO IT:

HERE IS WHAT YOU NEED: Makes 8 cups

In a large stock pot (or Dutch oven) add celery, onion and olive oil. Sauté over medium heat, until fragrant and tender. Add in garlic, sauté for 1 minute then add crushed tomatoes, broth and half the chopped basil; bring to a boil, stirring occasionally. Cover pot; reduce heat to low temperature; simmer for 60 minutes, stirring occasionally. In a small bowl, whisk together heavy cream with ½ cup of hot soup. Slowly pour the cream mixture into the soup in a slow steady stream, stirring constantly. Stir in remaining basil, add salt and pepper to taste and serve! Cool any remaining soup to room temperature, then place in fridge uncovered for several hours until it reaches refrigerator temperature and then cover. Store in fridge for 5 days or freeze for up to two months.

• 2 - stalks celery finely chopped • 1 – small finely chopped onion • 2 - cloves fresh garlic, finely chopped • 2 – tablespoons olive oil • 2 - (28 oz.) cans crushed tomatoes • 1 - (14.5 oz.) can chicken broth • 1/2 cup - fresh basil leaves, chopped

• 1 cup heavy cream • 1 teaspoon sugar • salt and pepper to taste

Lisa Basini Recipe Developer, Food Stylist and Owner of the Baking Coach, Inc. The Baking Coach® is a baking instruction company located in Huntington, NY. We teach to people of all ages and abilities! Phone (631) 543-8608 www.bakingcoach.com

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ET MAGAZINE - JANUARY 2023

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