TOMATO SOUP WITH BASIL YOGURT CRAM ENJOY DAN:

TOMATO SOUP WITH BASIL YOGURT CREAM by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive e oil

1 onion chopped

2 carrots grated

1 teaspoon orange zest

 Juice of one orange

4 garlic cloves minced

1/2-tespoon EACH fennel seeds and cumin seeds, roasted

2 teaspoon dried herbs (such as oregano, parsley and rosemary)

1 (26.46 Oz) box Pomi chopped tomatoes

2 cup chicken stock

3 teaspoon honey

Sea salt and pepper to taste

BASIL YOGURT CREAM:

2 cups yogurt

1 garlic clove minced

4 scallions, top and bottom thinly sliced

1/2-cup fresh basil leaves thinly sliced

DIRECTIONS:

1.   Heat oi in a skillet over medium-heat and when sizzling.

2.   Add onion and carrots; sauté for 4 minutes.

3.   Add orange zest and next 8 ingredients, season with salt and pepper.

4.   Lower heat and simmer 30 minutes.

YOGURT CREAM:

1.   Fold together yogurt all ingredients: then refrigerate covered until just before serving.

TO SERVE:

1.   Heat the soup to bubbling, and ladle into mugs.

2.   Top each serving with a tablespoon or two of the yogurt cream.

ENJOY DAN:                                                  SING SONGS AND LAUGH OFTEN!!