Tomato and Zucchini Cream (Soup)

Ingredients

• 1/3 cup margarine (I probably used butter)
• 3 celery ribs, sliced
• 2 onions, in quarters
• 5 carrots, sliced
• 3 garlic cloves, chopped
• 3 zucchini, peeled and sliced
• 8 tomatoes, peeled, seeded and cut in quarters
• 3 tablespoons flour
• 4 cups chicken stock
• 2 teaspoons basil
• salt and pepper
• 1/2 cup milk or 15% cream

Directions

1. 1

   Melt margarine in a saucepan.

2. 2

   Cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors.

3. 3

   Sprinkle flour on veggies.

4. 4

   Add stock and stir well.

5. 5

   Season with basil. Add salt and pepper. Bring to boil.

6. 6

   Reduce heat and let simmer 1 hour.

7. 7

   Reduce in puree in a blender until creamy.

8. 8

   Put back in the saucepan and add milk.

9. 9

   Let simmer 2 to 3 minutes, just to reheat.