Carrot Soup with Dried Tomato 
& Garlic Pesto and Basil Dumplings

     FOR A SINGLE SERVING
         1/4 lb fresh carrots, in 1" pieces
            1/2 medium onion, chopped
            1 clove garlic, crushed
            1 tsp butter or margarine
            1 cup chicken stock
            1/2 cup white sauce
            2 tbs Dried Tomato & Garlic Pesto
            1/3 cup biscuit mix
            1 tbs Basil Pesto
            1 tbs water
Microwave onions and garlic  in butter and a bit of stock about 1 minute. Add carrots and remaining stock about 4 minutes or until carrots are quite soft. Purée and combine with white sauce. Stir in Dried Tomato & Garlic Pesto.  Add water to basil pesto and stir into biscuit mix, stirring only until all of dry mix is absorbed. Drop teaspoonsful gently on soup. Microwave 1 to 1½ minutes or until dumplings are fully cooked.

 

 

 

 



© 2003 Armanino Foods of Distinction, Inc.
email questions to webmaster
Revised: May 25, 2004


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