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FareShare Gazette -- November 2010 Recipes

Make FareShare Gazette -- November 2010 Recipes at home with Salted Butter, Tomatoes With Liquid, Low Sodium Chicken Broth, Roasted Red Bell Pepper, and Heavy Cream. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 28 oz
• 1 1/4 cup
• 1 cup
• 3/4 cup
• 3 tsp
• 1 tbsp
• 1 pinch

Method (preview)

1. 1

   Melt butter over medium-low heat in a large saucepan.

2. 2

   Add scallions and cook, stirring occasionally, about 4 minutes or until scallions begin to soften.

3. 3

   Stir in tomatoes, chicken broth, roasted peppers, basil, salt and pepper.

4. 4

   Increase heat to high and bring mixture to a boil.

5. 5

   Reduce heat and simmer, stirring occasionally, about 10 minutes.

6. 6

   Remove saucepan from heat, stir in heavy cream and season to taste with salt and pepper.

7. 7

   Serve hot.

8. 8

   NOTES: Kitchen Tips: Punch It Up: Try a flavored olive oil (in place of butter) or flavored diced tomatoes for a stronger taste.

9. 9

   Bring On the Sides: Serve the soup with a green salad or, for heartier appetites, with grilled cheese sandwiches.

10. 10

    Make It a Meal: Give the soup more heft by saut�ing 1 pound of lean ground beef or turkey instead of the butter.

11. 11

    When the meat is no longer pink, drain any excess fat, add the scallions, and then continue with the recipe.

12. 12

    Mix all ingredients and refrigerate for several hours before serving.

13. 13

    Add a little drizzle of warm honey and a sprinkle of nuts or granola and you have a meal fit for a FareShare Goddess. yum;-> )