Recipe of the Week


Prep Time: 1 Hour
Yields: 6–8 Servings

Mama Claus was more excited about serving Papa Claus her special Christmas soup than he was about hitching up those reindeer. Some say Santa was a bit grumpy when he came in from the barn and Mama Claus knew that she had to put a smile on his face. Her special Christmas soup did the trick!  Ho ho ho!

1 (28-ounce) can diced fire-roasted tomatoes
1 (28-ounce) can tomato purée
½ cup extra-virgin olive oil
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic

¼ cup flour
3 quarts chicken stock
1 cup heavy whipping cream
¼ cup thinly sliced green onions
¼ cup chopped parsley
salt and black pepper to taste
granulated garlic to taste
¼ cup chopped fresh basil
1 tbsp chopped fresh thyme
basil pesto, optional

In a 5-quart Dutch oven, heat olive oil over medium-high heat. Sauté onions, celery, bell peppers and minced garlic 3–5 minutes or until vegetables are wilted. Add flour, blending well into the vegetable mixture. Blend in fire-roasted tomatoes and tomato purée, bring to a simmer and cook 5–7 minutes. Remove from heat and allow to cool slightly. Working in batches, purée mixture in a blender until smooth. Return mixture to pot and bring to a simmer over medium-high heat. Add chicken stock, heavy whipping cream, green onions and parsley, stirring to blend well. Season to taste using salt, pepper and granulated garlic. Bring to a low boil, reduce to simmer and add basil and thyme. Cook 25–30 minutes, stirring often. When ready to serve, garnish with basil pesto.

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