Makes:
8 - 10 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
Contributed By:
Karen Petersen
Contributing Recipe Editor
Ingredients
4
teaspoons
chicken bouillon granules
(10
g)
1
tablespoon
honey
(21
g)
1
teaspoon
salt
(6
g)
1
cup
campanelle or rotini pasta, optional
(105
g)
1
cup
heavy cream, warmed
(240
mL)
3⁄4
cup
Parmesan cheese, shredded, use Cone #1
(75
g)
1⁄4
cup
Italian parsley, finely chopped
(15
g)
salt and pepper to taste
Directions:
- Preheat MP5 temperature probe to 250°F/120°C. Add carrots, celery, onions and tomato paste. Cook until softened, approximately 5 minutes.
- Reduce temperature probe to 160°F/70°C. Stir flour into vegetables; it will have a paste consistency.
- Add basil, oregano, tomatoes, water, bouillon, honey, salt and pasta, if desired. Stir to blend and cover. Cook for 3 - 4 hours.
- Remove lid and stir in cream, Parmesan cheese and parsley.
- Salt and pepper to taste and serve.
Directions
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