Fresh tomato soup with sweet basil
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion |
| 2 | tablespoons | Unsalted butter |
| 12 | Red, ripe tomatoes, preferably plum | |
| 1 | small | Clove garlic |
| Salt and freshly ground pepper | ||
| 1 | cup | Heavy cream |
| 1 | bunch | Fresh sweet basil |
| ¼ | cup | Sour cream, if serving cold |
Directions
Slice onion. Melt butter in a large heavy pot and saute slices until they just begin to brown. Quarter tomatoes and add them to the pot.
Crush entire clove of garlic by giving it a good whack with the flat of a cleaver, loosening cloves and slightly cracking skins. Add garlic skins and all to pot. Add enough water to come to 1 inch above level of tomatoes. Season with salt and pepper. Add cream.
Bring soup to a boil, then reduce to a simmer and cook partially covered 20-25 minutes. In a blender or food processor, puree soup, then strain,pushing through as much pulp as possible to obtain a smooth thick cream.
To serve hot ladle soup into six warm bowls and garnish with fine julienned basil leaves.
To serve cold allow to cool to room temperature, then refrigerate at least 2 hours, then add seasoning. It will require more salt and pepper then when serves hot. Garnish with finely julienned basil leaves. Top with a dollop of sour cream.
Yield: 6 servings