3 Tbs. Olive Oil
2 Large Onions, diced small
5 cups diced and seeded tomatoes
2 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto
salt & pepper to taste
Fresh Parmesan cheese
Cook onions in oil over med-low heat until translucent.
Add tomatoes and allow to warm to a simmer.
Add chicken stock.
Bring to a simmer and allow to cook 15 minutes.
Remove from heat and add whipping cream and pesto.
Blend to desired consistency in blender.
Add salt and pepper to taste.
Top with fresh parmesan cheese and serve.
Recipe courtesy of Abbi Penn.
1 comment:
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