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Receta Creamy Tomato And Panfish Soup
by Global Cookbook

Creamy Tomato And Panfish Soup
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Ingredientes

  • 2 lrg Red potatoes - (abt 1 lb)
  • 1 med Onion minced
  • 1/4 c. Minced celery
  • 3 Tbsp. Margarine or possibly butter
  • 2 c. Water
  • 1 can Whole tomatoes - (16 ounce) liquid removed
  • 1/2 c. White wine
  • 1 tsp Salt
  • 1 dsh Freshly-grnd black pepper
  • 3 Tbsp. All-purpose flour
  • 1/4 c. Cool water
  • 1/2 c. Half-and-half
  • 1 lb Panfish fillets

Direcciones

  1. Peel potatoes; cut into 1/4-inch cubes. Set aside.
  2. In 3-qt saucepan, cook and stir onion and celery in margarine over medium heat till tender-crisp, about 5 min. Add in potato cubes, 2 c. water, the tomatoes, wine, salt, and pepper. Blend flour into 1/4 c. cool water; stir into vegetable mix. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, till potatoes are tender, 20 min.
  3. Stir in half-and-half. Cut fillets into 1-inch pcs. Add in to soup. Cover and simmer, stirring gently one or possibly two times, till fish flakes easily, about 8 min.
  4. This recipe yields 4 to 6 servings