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Fresh Garden Soup

*contributed by CSA member Kristine Moser
 
1 cup chopped celery
1 small onion, chopped
1 carrot, grated
1/2 green pepper, chopped
1/4 cup butter
4 1/2 cups chicken broth, divided
1 quart fresh tomatoes, peeled, seeded and chopped
1/2 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
4 tsp sugar
1/4 cup flour (I use corn starch)
 
Saute celery, onion, carrot and green pepper in butter in large, heavy pan.
Add 4 cups of broth, the tomatoes, curry powder, salt, pepper and sugar. Bring to a boil then reduce heat and simmer for about 20 minutes.
Blend flour with remaining 1/2 cup of broth and stir gradually into the soup. Heat until slightly thickened.

 


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