Tomato and fennel soup - country living

4 cups

Ingredients

Quantity Ingredient
2 cups Water
1 medium Carrot, thinly sliced
1 cup Chopped fennel bulb
1 Chicken or vegetarian bouillon cube
3 tablespoons Long-grain white rice
6 mediums Ripe tomatoes, seeded and chopped
1 small Onion, chopped
1 Clove garlic, chopped
1 tablespoon Butter (opt.)
¼ teaspoon Salt
¼ teaspoon Ground black pepper

Directions

1. In 2-quart microwave-safe bowl, combine water, carrot, fennel, bouillon, and rice. Cover and microwave on high (100 percent) 5 minutes.

2. Stir tomatoes and onion into carrot mixture; cover and microwave on high 6 minutes. Add garlic, stir well, cover, and microwave on high 5 to 6 minutes longer or until rice is very tender. Stir in-butter, if desired, and salt and pepper. Set aside 10 minutes.

3. In batches, puree soup mixture in blender until very smooth. Serve.

Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg> Submitted By DIANE PAHL On 10-02-94

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