Chilled tomato basil soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Unsalted butter |
| 1 | tablespoon | Vegetable oil |
| 1 | Onion, finely chopped | |
| 1 | medium | Leek, cleaned, white part only, finely chopped |
| 1 | medium | Carrot, finely chopped |
| 1 | medium | Celery stalk, finely chopped |
| 2 | tablespoons | Chopped fresh basil leaves |
| 4 | Ripe medium tomatoes, seeded, coarsely chopped | |
| 3 | tablespoons | Tomato paste |
| 2 | tablespoons | Flour |
| 2½ | cup | Chicken stock or broth |
| ½ | cup | Light cream |
| Salt and pepper to taste | ||
| Fresh basil leaves (optional) | ||
| ¼ | cup | Sour cream or plain yogurt (optional) |
Directions
Heat butter and oil in a 2 quart saucepan; add onion, leek, carrot,celery, and basil; saute for about 5 minutes over low heat, stirring occasionally.
Add tomatoes and tomato paste; cook for about 5 minutes;sprinkle with flour and mix well; add chicken stock, cover and simeer for about 20 minutes.
Pour into food processor fitted with a steel blade or into blender; puree, strain through a fine strainer or cheesecloth. Return to pan and add light cream; bring to boil and reduce heat to simmer for about 2 minutes; season to taste with salt and pepper; chill for at least 4 hours or up to 2 days in advance of serving. Garnish bowls with basil leaves and a dollop of sour cream or yogurt if desired.
Makes 4-6 servings.
Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens.