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Chino Valley Review | Chino Valley, Arizona

home : features : features January 25, 2015

11/20/2013 8:42:00 AM
Tomato-Basil Soup, corn bread comforting on cold day
Tomato-Basil Soup
Tomato-Basil Soup
Scallion/Mozzarella Corn Bread
Scallion/Mozzarella Corn Bread

Diane DeHamer
Feature Writer

When those cold gray windy days start this time of year it puts me in the mood to make a big pot of hot soup or stew, which I did this weekend. To go along with the Tomato-Basil Soup I made this tasty Scallion-Mozzarella corn bread. It was a great accompaniment to the tangy creaminess of the soup.

Tomato-Basil Soup

1 28-ounce can crushed tomatoes

1 28-ounce can whole peeled tomatoes

3 Tbsp olive oil

2 stalks celery

1 small onion (finely chopped)

¾ cup fresh basil

3 cloves garlic (minced)

2 cans chicken broth

1 cup water

½ cup butter (1 cube)

1 ½ cups buttermilk

2 tsp sea salt

½ tsp black pepper

In a medium skillet, sauté onion and garlic in olive oil (do not let them get brown.)

In a blender put tomatoes, celery, fresh basil, sautéed garlic and onion and puree till smooth.

Pour the puree into a large soup pot and cook at medium heat. Add buttermilk, butter, broth and water and blend well until butter is melted. Add salt and pepper and simmer over low heat for about 15 minutes.

Scallion/Mozzarella Corn Bread

2 packages Corn Bread Mix

1 ½ cups shredded Mozzarella cheese

4 green onions (chopped)

2 eggs

¾ cup buttermilk

3 tablespoons melted butter

10 chopped green olives

Mix well, pour into a greased cake pan and bake at 400 degrees for 15 minutes.

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