In a large saucepan combine chicken broth, tomatoes, leeks, potatoes, celery and carrots. Cover and simmer 30 minutes. Add frozen beans and simmer 10 minutes longer or until all vegetables are tender. Meanwhile, put garlic,, basil, dill ad olive oil in a blender. Cover and blend until smooth. Pour into a small bowl; mix in cheese. Just before serving soup, mix a little soup broth into basil/dill mixture; pour into soup and stir. Season to taste with salt and pepper. Serve soup hot with onion and garlic croutons.
Makes 12 cups
This soup has a tendency to absorb moisture upon standing. Stir in more chicken broth is necessary.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana