Ingredients
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1 #10 canRoseli® Organic Marinara Sauce
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1 quartHomemade Vegetable Stock
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16 oz.Glenview Farms® Heavy Cream
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1 loafChef’s Line® Focaccia, defrosted
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6 oz.Roseli Organic Basil Pesto without Pine Nuts, defrosted and stirred
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8 oz.Chef’s Line Crème Fraiche
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6 oz.Roseli Parmesan Cheese, shaved
Preparation
- In a large stock pot combine marinara, broth and heavy cream, and simmer on medium-low heat for 2 hours or until soup has thickened slightly.
- Tear focaccia into crouton-sized pieces and deep-fry or bake until crispy and golden brown.
- To plate ladle 6 oz. of soup into a bowl, drizzle with crème fraiche and pesto and a few croutons. Garnish with shaved parmesan.
Serves: 25