Sauté the onion and carrots in the butter in a large saucepan until the onion is translucent. Stir in the flour and Italian seasoning until heated. Add 2 cups chicken stock gradually, stirringly constantly. Stir in the tomatoes, Vanilla Extract, basil, salt and white pepper. Cover and simmer for 45 minutes, stirring occasionally. Add additional stock if desired and cook until heated through.
Ladle into soup bowls and garnish with the Parmesan cheese.
Chiffonade refers to a method of stacking the basil leaves and finely shredding them with a sharp chef’s knife.
Sauté the onion and carrots in the butter in a large saucepan until the onion is translucent. Stir in the flour and Italian seasoning until heated. Add 470 ml chicken stock gradually, stirringly constantly. Stir in the tomatoes, Vanilla Extract, basil, salt and white pepper. Cover and simmer for 45 minutes, stirring occasionally. Add additional stock if desired and cook until heated through.
Ladle into soup bowls and garnish with the Parmesan cheese.
Chiffonade refers to a method of stacking the basil leaves and finely shredding them with a sharp chef’s knife.
Madagascar Bourbon Pure Vanilla Extract
