January 17, 2004 at 3:33 PM EST - Updated June 25 at 10:18 PM
1 Cup Chopped Onion 1 Cup Chopped Celery 1 small can tomato puree 4 Cups chicken stock 2 cups heavy cream 1 T dried basil 1 T dried marjoram salt and pepper to taste
Saute onion in a little bit of butter or olive oil until soft. Add rest of ingredients and simmer approx. 30 minutes to 1 hour. Puree with stick blender or food processor and adjust seasonings. Cream can be omitted if desired. Thin as necessary or to taste.
Italian Egg Drop Soup
1 quart well flavored Chicken Stock 1 egg beaten with 1/2 cup parmesean cheese 2 scallions, chopped 3 - 4 T chopped parsley Salt and pepper to taste
Boil chicken stock and turn down to simmer. Add beaten egg and parmesan cheese to stock in thin stream. Continue to stir. Add rest and ladle into bowls. Options. Cooked pasta, rice, lemon and other vegetables.