3 tbls. butter or margerine
2 large ripe tomatoes, peeled and chopped
1 tbls. sugar
1/2 tsp. salt
1/8 tsp. cayenne
1/2 cup heavy crream
1 tbls. fresh lemon juice
1 tbls. chopped fresh parsley
1 1/2 ts. each, chopped fresh summer savory, basil and majoram 1 tsp. fresh thyme leave1/2 tsp. chopped fresh rosemary
5 med. red potatoes, peeled and cut into chunks
2 cups sugar snap peas, trimmed
4 large leaves red or green chard OR 10 ounces fresh spinach, cut into 1/2 inch slices
2 cups caorrots, sliced
2 cups chicken broth
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| Melt butter in a med frying pan, add tomatoes. Sprinkle in sugar, salt and cayenne pepper and cook over medium heat until mixture thickens. Cool. Puree mixture, then beat in cream, lemon juice and herbs. Set aside. Heat broth in a large saucepan and add potatoes and carrots. Place peas on top. Bring to a boil and cover, cooking slowly until done, 12 to 15 minutes. Lift out vegetables with a slotted spoon and set aside. Add chard to hot broth, cover and cook 5 minutes, stirring once. Remove chard. Combine drained vegetables and tomato mixture. Heat and serve. |
