Vegetable Stew

By SaraB

Ingredients

• 3 Tbs butter
• 2 large tomoatoes, peeled & chopped
• 1 Tbs sugar
• 1/2 tsp salt
• 1/2 tsp cayenne
• 1/2 cup heavy cream
• 1 Tbs lemon juice
• 1 Tbs chopped parsley
• 1-1/2 tsp each savory, basil, marjoram
• 1 tsp thyme leaves
• 1/2 tsp rosemary
• 5 medium red potatoes
• 2 cups sugar snap peas
• 4 large red or green chard OR 10 oz fresh spinach
• 2 cups small carrots
• 2 cups chicken broth

Preparation

Step 1

Melt butter in medium frying pan; add tomatoes; sprinkle with sugar, salt, and cayenne. Cook over medium heat until mixture thickens. Cool. Put thru a food mill or puree. Beat in cream, lemon juice, herbs, set aside.

Pare potatoes; cut in chunks. Trim peas. Wash chard & cut into 1/2 inch slices.

Heat broth in a large saucepan. Add potatoes and carrots. Place peas on top. Bring to a boil, cover & cook slowly until done 12-15 minutes.

Lift out vegetables with slotted spoon, set aside. Add chard to hot broth. Cover & cook 5 minutes, stirring once.

Remove chard. Combine drained vegetables & tomato mixture. Heat and serve.