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Categories:
safflower oil unsalted butter onion celery carrots potatoes red bell peppers tomatoes cayenne ground ginger ground mace chicken broth basil
Viewed: 54 - Published at: 9 years agoIngredients
- 2 tablespoons safflower oil
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 1/2 cup diced celery
- 2 cups diced peeled carrots (about 6 medium carrots)
- 1 cup diced peeled potatoes, preferably yellow Finn
- 1 cup diced red bell peppers
- 1 cup diced stewed tomatoes
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground ginger
- 3/4 teaspoon ground mace
- 6 cups rich chicken broth
- 1/2 cup chopped basil
Method
- In a large kettle over medium heat, heat the oil and butter.
- Add the onion and cook, stirring, until it is softened, about 2 minutes.
- Add the celery, carrots, potatoes and red bell peppers and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the tomatoes, cayenne, ginger, mace and chicken broth and bring to a boil.
- Lower the heat and simmer, uncovered, until the vegetables are very tender, about 1/2 hour.
- Stir in the basil and serve.
