xiaoxl/recipe_data huggingface dataset:
Gramma Bonitz's German Potato Salad


Ingredients:
bacon, onion, celery, eggs, potatoes, radishes, water, cider vinegar, brown sugar, cornstarch, water

Directions:
Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat.
Fry onion and celery in reserved fat until onion is transparent.
While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water].
AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off.
Slice potatoes into 1/4-inch slices (bite-size pieces] in a large serving bowl.
Remove egg shells, then coarsely chop or slice eggs and add to the potatoes.
Thinly slice radishes over the eggs and potatoes; toss lightly; set aside.
Return bacon to skillet with onion and celery pieces.
Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling.
Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes]; remove from heat.
Pour sauce (bacon, onion, etc.] over vegetables in bowl.
Serve while warm or keep warm in a crockpot.
Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.
Peruvian Beef for the Crock Pot


Ingredients:
sherry wine, minced garlic cloves, fresh cilantro, tomatoes, red onion, red bell pepper

Directions:
Cook apple juice, sherry, garlic, cilantro and meat in crock pot on low 4-6 hours.
Cut veggies into strips and add to crock pot. Cook on high another hour.
Serve over rice.
Super Sloppy Joes


Ingredients:
ground beef, onion, celery & leaves, green pepper, crushed tomatoes, ketchup, brown sugar, vinegar, Worcestershire sauce, ground mustard, paprika

Directions:
In a Dutch oven over medium heat, cook beef, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain.
Add the next nine ingredients; mix well.
Simmer, uncovered, for 35-40 minutes, stirring occasionally.
Spoon 1/2 cup meat mixture onto each bun.
Authentic Seafood Paella
Category: world-cuisine
By Allrecipes

Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.

Ingredients:
2 tablespoons olive oil
1  onion, finely diced
½  tomato, finely diced
1 pinch salt
½ tablespoon smoked paprika
6  fresh romano or green beans
½ cup canned  butter beans, drained and rinsed
½ cup white rice
6  large shrimp
6  mussels
6  clams
1 cup white wine
2 cups seafood stock
1 pinch saffron threads
1 teaspoon finely chopped fresh rosemary
1 cup fresh peas
5  baby squid, cut into rings and tentacles
1  lemon, cut into wedges
1 tablespoon chopped fresh flat-leaf parsley

Directions:
Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes. Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside. Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 2 servings

Calories: 784.1
Fat: 20.1 g
Saturated fat: 3.3 g
Carbohydrates: 73.5 g
Sugars: 5.3 g
Dietary fiber: 8.9 g
Protein: 53 g
Cholesterol: 301.1 mg
Sodium: 979.8 mg
Absolutely Ultimate Potato Soup
Category: soups-stews-and-chili
By Karena

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe.  (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Ingredients:
1 pound bacon, chopped
2 stalks celery, diced
1  onion, chopped
3 cloves garlic, minced
8  potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Directions:
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender. In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 593.9
Fat: 41.5 g
Saturated fat: 18.3 g
Carbohydrates: 44 g
Sugars: 2.7 g
Dietary fiber: 5.2 g
Protein: 12.6 g
Cholesterol: 91.2 mg
Sodium: 879.4 mg
Pan-Seared Chicken Breasts with Shallots
Category: meat-and-poultry
By Amy

Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.

Ingredients:
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4  skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2  shallots, chopped
1 clove garlic, minced
⅓ cup dry white wine
½ cup chicken broth

Directions:
Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm. Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 292
Fat: 15.8 g
Saturated fat: 7 g
Carbohydrates: 5.5 g
Sugars: 1.1 g
Dietary fiber: 0.2 g
Protein: 27.3 g
Cholesterol: 95.4 mg
Sodium: 187.8 mg
Banana-Carrot Muffins with Oats


Ingredients:
whole wheat flour, quick oats, baking soda, salt, brown sugar, honey, eggs, bananas, carrot, raisins

Directions:
Heat oven to 325°F., Generously grease muffin tins., Beat eggs, sugar, oil., Add honey., Add bananas and carrots mix until combined., Add dry ingredients and raisins., Use 1/4 cup measure to divi out batter into tins., Bake 20-25 minutes or until toothpick comes out clean.
Raspberry and Almond Shortbread Thumbprints
Category: desserts
By Dee

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

Ingredients:
1 cup butter, softened
⅔ cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
¾ teaspoon almond extract
1 teaspoon milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract.  Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Prep time: 30 mins
Cook time: 18 mins
Total time: 1 hr 15 mins
Yields: 3 dozen

Calories: 103.5
Fat: 5.2 g
Saturated fat: 3.3 g
Carbohydrates: 13.7 g
Sugars: 8.2 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 13.6 mg
Sodium: 36.5 mg
Apple Cranberry Raisin Salad


Ingredients:
lettuce, crisp red apples, English cucumber, craisins, golden raisin, feta cheese, pecans, olive oil, garlic clove, Dijon mustard, salt, fresh pepper

Directions:
Combine salad dressing ingredients, shake & let set for at least 2 hours at room temperature. (This is for If you can't find Girard's White Balsamic Vinaigrette in stores].
Put all salad ingredients together in large bowl.
Toss salad with dressing and chow down!
**Cooking time does not include dressing.
Air Fryer Chocolate Chip Cookie Bites
Category: desserts
By Allrecipes

Little chocolate chip cookie bites with tasty, toasted pecans come out nice and crispy when cooked in an air fryer.

Ingredients:
½ cup butter, softened
½ cup packed brown sugar
¼ cup white sugar
½ teaspoon baking soda
½ teaspoon salt
1  egg
1 ½ teaspoons vanilla extract
1 ⅓ cups all-purpose flour
1 cup miniature semisweet chocolate chips
⅓ cup finely chopped pecans, toasted

Directions:
Cut a piece of parchment paper to fit an air fryer basket. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, white sugar, baking soda, and salt; beat on medium speed for 2 minutes, scraping bowl occasionally. Beat in egg and vanilla extract until combined. Add flour, beating in as much as you can. Stir in any remaining flour, chocolate chips, and pecans. Drop dough by teaspoonfuls 1 inch apart onto the parchment paper. Carefully transfer the parchment paper to the air fryer basket. Turn the air fryer to 300 degrees F (150 degrees C) and cook until golden brown and set, about 8 minutes. Remove parchment paper to a wire rack to cool. Repeat with remaining cookie dough.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 88 cookie bites

Calories: 187.8
Fat: 10.4 g
Saturated fat: 5.5 g
Carbohydrates: 23.6 g
Sugars: 14.9 g
Dietary fiber: 1.1 g
Protein: 2 g
Cholesterol: 24 mg
Sodium: 150.7 mg
Mount Vernon Tuna Salad


Ingredients:
light chunk tuna in water, plain yogurt, fresh lemon juice, walnuts, dates, dried cherries, of fresh mint

Directions:
In a medium bowl;  add your tuna, walnuts, cherries, and dates.
Remove each artichoke heart from the jar and cut into bite-size pieces. This will also serve to drain them.
In a small bowl;  mix yogurt, lemon juice, artichoke hearts, and mint.
Add the yogurt mix to the tuna mix and stir well.
Chill then serve.
Burger Elegance With Mushroom Sauce


Ingredients:
onion, garlic cloves, red bell pepper, fresh parsley, monterey jack pepper cheese, egg, Worcestershire sauce, Grill Seasoning, extra virgin olive oil, onion, cremini mushrooms, extra virgin olive oil, red wine, Worcestershire sauce, milk, Dijon mustard, butter, chives

Directions:
Combine ground beef, breadcrumbs, chopped onion, garlic, bell pepper, serrano, parsley, 1/2 the pepper jack cheese, egg, Worcestershire and grill seasoning in a large mixing bowl.
Mix gently until all ingredients are combined well.
Form 4 fat patties.
Drizzle olive oil on a platter and coat both sides of the patties with the oil.
Place patties in a hot (medium high flame] skillet.  Don't move them!  Let the patties caramelize on one side before flipping, then let them caramelize on the other side.
When patties are done, transfer to a platter.  Top each patty with 1/4 of the remaining cheese.  Cover with a foil tent and place into a warm oven to melt the cheese.  The foil tent helps the patties retain their juiciness.
In the same skillet, drizzle in the remaining 1 Tbsp of olive oil.
Saute the onions and mushrooms until the mushrooms are a nice, rich brown, then season with salt and pepper.
Deglaze the pan with wine, scraping up all the tasty brown bits.  Let the alcohol cook off.
Stir in Worcestershire, milk and mustard.  The mixture will thicken up quickly.
Gloss the sauce by dropping the butter into the pan in small chunks and letting it melt.   When all the butter is melted, give the pan a final stir.
When you plate the patties, spoon the onion mushroom sauce over each patty.
Garnish with fresh chives.
Enjoy!
Barbecued Ham and Peaches


Ingredients:
ham, sugar, chili sauce, lemon juice, Worcestershire sauce, chili powder, water

Directions:
Preheat oven to 325 degrees F. Place ham into a large baking dish and bake for 1 1/4 hours.
Meanwhile, in 2-quart saucepan over medium heat, heat the sugar, chili sauce, lemon juice, worcestershire, chili powder and water to a boil, stirring occasionally.  Remove sauce from heat; add peaches and gently stir to coat well.
Spoon peaches into baking dish and pour the sauce over the ham.  Bake ham and peaches about 20 minutes more, basting occasionally with sauce, until thermometer reaches 140 degrees when inserted into the thickest part of the ham.  Place ham on a warm platter and arrange peaches around it.  As each slice is served, place a  peach half over it and spoon some sauce on top.
Chocolate Rum Balls (No Cook)


Ingredients:
butter, icing sugar, eggs, salt, dark rum, coconut

Directions:
Combine butter, icing sugar and chocolate chips in a microwavable bowl.
Microwave on low to melt - do not cook.
Stir in beaten eggs and salt until thick and smooth.
Add rum and crumbs then mix well.
Refrigerate until mixture is stiff enough to form balls (about 3 hours].
Roll balls in chocolate shots, ground nuts or coconut.
Chill.
Cream of Wheat Buscuits


Ingredients:
semolina flour, baking powder, brown sugar, vanilla, salt, margarine

Directions:
Preheat oven to 450 degrees Fahrenheit.
Combine ingredients in a bowl. Knead 20-30 times.
Place dough in the freezer for 20 minutes.
Remove from freezer and lay on a floured surface. Cut out buscuits with a cookie cutter or juice glass.
Place on a greased baking tray and bake for 12-15 minutes until golden brown.
Cousin Tina's Roasted Red Pepper & Tomato Soup


Ingredients:
olive oil, Spanish onion, garlic cloves, potatoes, plum tomatoes

Directions:
Roast red peppers in oven, peel skins and cut into small pieces.  Set aside.
In a large pot, sautee onions, carrots and garlic in olive oil over med heat until soft.
Increase heat to med-high. Add veg stock and can of tomatoes (juice and all].
Add all other ingredients(peppers, potatoes, plum tomatoes, soup stock] and bring to boil, continue to cook over medium boil until potatoes break apart when pierced with fork.
Add salt (approx 1tsp] at some point before finishing, I like to add fresh ground pepper too. Just season to your preference. Remove from heat.
Put soup in blender and blend until pureed and smooth.
King Ranch Casserole


Ingredients:
onion, boneless skinless chicken breasts, chilies, chicken broth, colby cheese

Directions:
Boil chicken until done and cut into small chunks. Be sure to save 1 cup broth when chicken has finished cooking or use canned broth.
Mix cream of chicken, cream of mushroom, Rotel tomatoes and chicken broth; heat on stove.
Layer 1/2 of chicken, 1/2 broth mix, 1/2 of chips, 1/2 of onion, 1/2 cheese and repeat above.
Bake 35-40 minutes at 350 degrees in 9 1/2 x 13 inch greased pan.
Chocolate Chunk Raspberry Muffins


Ingredients:
frozen raspberries in light syrup, all-purpose flour, granulated sugar, baking powder, salt, eggs, milk, pecans

Directions:
Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
Drain raspberries; discard syrup.
Combine flour, sugar, baking powder and salt; make well in the center.
Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.
Beef Stew with Cuban Coffee Gravy


Ingredients:
rump roast, salt, fresh coarse ground black pepper, brewed coffee, onion, dry red wine, garlic, potato, pitted dates, capers, cooked long-grain rice, chayotes

Directions:
Trim fat from beef and cut into 1 inch cubes.
Sprinkle with salt and pepper.
Heat a large saucepan over medium high heat.
Add beef and cook 5 minutes or until browned.
Add coffee and next 4 ingredients (coffee through garlic] and bring to a boil.
Cover and reduce heat and simmer 45 minutes.
Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Serve over rice; top with chayote.
Instant Pot® Chicken Cacciatore
Category: world-cuisine
By Diana71

This wonderful, traditionally slow-cooked recipe has been translated into a quick and easy pressure cooker meal. Using the Instant Pot®, you get an intensely flavorful meal made in minutes that will have your family thinking you simmered this all day. Serve over spaghetti noodles, rice, cauliflower rice, or eat as a stew!

Ingredients:
4 (6 ounce) bone-in chicken thighs, with skin
2 tablespoons olive oil
3 stalks celery, chopped
½  onion, chopped
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 (14 ounce) can stewed tomatoes
2 teaspoons herbes de Provence
¾ cup water
3 cubes  chicken bouillon, crumbled
2 tablespoons tomato paste
1 pinch red pepper flakes  (Optional)
1 pinch ground black pepper to taste  (Optional)

Directions:
Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) on "Saute" mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot. Place celery, onion, and mushrooms in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season the chicken to taste with red pepper flakes and black pepper.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 chicken thighs

Calories: 392.4
Fat: 24.5 g
Saturated fat: 5.8 g
Carbohydrates: 13.6 g
Sugars: 7.3 g
Dietary fiber: 2.7 g
Protein: 29.9 g
Cholesterol: 96.1 mg
Sodium: 1072.6 mg
Moroccan Style Eggplant


Ingredients:
eggplants, salt, red capsicums, cumin seed, olive oil, garlic cloves, salt, red pepper flakes, tomato sauce, diced tomato, lemon, parsley

Directions:
Slice eggplants 2cm thick. Soak in water to which you have added the tablespoon of salt. Leave for 15 minutes.
Meanwhile, roast capsicums until skin is charred, place in a plastic or paper bag, close tightly and leave to cool.
Lift eggplant from water and steam the slices for 10 minutes. Drain and press lightly with a clean cloth to extract most of the liquid. Chop into 1cm dice and set aside.Roast cumin seeds until fragrant and grind to a coarse powder in a mortar and pestle.
Remove skin and seeds from capsicums and chop into 1cm dice. Combine with eggplant.
Heat oil in a wide frying-pan and saute the garlic for a minute until it starts to smell delicious. Tip in the eggplant mixture together with the ground cumin, salt and red pepper flakes. Saute for 5 minutes, stirring. Now add the tomato sauce and cook until thick. Taste and adjust seasoning. Dribble in the lemon juice and most of the parsley. Scoop into a flat dish to serve and decorate with the rest of the parsley.
Serve warm or cold.
Asian Peanuts and Rice


Ingredients:
water, brown rice, raw peanuts, oyster sauce, soy sauce, salt, cayenne, broccoli

Directions:
Add 1 cup uncooked brown rice and 3/4 cup raw peanuts to 2 cups cold water on stovetop or rice cooker/steamer.
Cook until rice according to package directions, about 45 minutes.
When cooked thoroughly, toss in vegetables. If they are frozen, the hot water will warm them up and they will have a nice texture. If you want your vegetables a little softer, warm/steam them in advance.
Add 1 tsp oyster sauce, 1 tsp sesame oil, 2 tsp soy sauce.
Add salt and cayenne to taste.
Stir together ingredients and enjoy! Keeps and reheats very well.
Easy Orange Ricotta Cake
Category: uncategorized
By Yoly

An easy recipe using a cake mix. The added ricotta cheese, orange juice, and orange zest kicks the flavors up a notch.

Ingredients:
1 (15.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
4 large eggs
1 cup whole-milk ricotta cheese
⅓ cup canola oil
¼ cup orange juice
1 tablespoon grated orange zest
½ teaspoon orange extract
1 cup powdered sugar
2 tablespoons orange juice, or as needed
1 tablespoon grated orange zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®). Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour. Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs 15 mins
Yields: 1 Bundt(R) cake

Calories: 229.7
Fat: 10.2 g
Saturated fat: 1.9 g
Carbohydrates: 30.5 g
Sugars: 20 g
Dietary fiber: 0.4 g
Protein: 4.4 g
Cholesterol: 51.5 mg
Sodium: 213 mg
Pineapple raita


Ingredients:
mustard seeds, ginger, yogurt, salt, red chili powder, curry leaves

Directions:
Heat oil in a pan.
Add mustard seeds.
Allow to splutter.
Once they stop spluttering, add ginger, chopped pineapple and the pineapple syrup.
Simmer on low heat for 3 minutes or until thick.
Remove from heat.
Allow to cool.
Pour into a bowl that has the beaten yogurt.
Add salt, red chilli powder and curry leaves.
Mix well.
Garnish with a few slices of pineapple from the can.
Serve chilled.
Cream of Sun-Dried Tomato Soup


Ingredients:
olive oil, onion, celery ribs, carrots, garlic, tomatoes, canned Italian tomatoes, potato, sun-dried tomato, fresh basil, dried basil, half-and-half, heavy cream, sugar, salt, fresh ground pepper, chives

Directions:
Heat the olive oil in a large pot over moderate heat.
Add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes.
Add the stock, tomatoes, potato, sun-dried tomatoes, and basil.
Bring to a boil, reduce heat, and simmer covered for 20 minutes, until the vegetables are tender.
Puree in a food processor, or blender, in small batches until smooth.
Strain through a fine sieve if desired.
Stir in the milk or cream and season with sugar, salt, and pepper.
Serve garnished with chopped chives.
This soup gets an additional tomato punch from the concentrated flavor of the sun-dried tomatoes.