| 31. | 1 16-ounce can crushed, peeled tomatoes in heavy puree
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| 32. | In a food processor or blender, puree ketchup in batches.
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| 33. | Whisk oil, pineapple, eggs and vanilla into carrot puree.
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| 34. | Puree the soup in a blender and return to the pot.
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| 35. | In blender, puree the cooking liquid and vegetables until smooth.
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| 36. | Combine with the pureed mixture and salt and stir to blend.
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| 37. | In a blender or food processor, puree mixture until smooth.
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| 38. | In a blender, puree peas with a little reserved liquid.
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| 39. | Add a little chicken stock until puree is a creamy consistency.
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| 40. | Puree until completely liquefied, then transfer to a clean bowl.
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