Real cream of tomato soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (1 stick) butter |
| 1 | pounds | Onion(s), thinly sliced (about 2 cups) |
| 4 | pounds | Ripe tomatoes, cored (about 20 medium) |
| 1 | teaspoon | Dried basil leaves |
| 1 | pinch | Cayenne |
| 2 | cups | Heavy cream |
| ⅓ | cup | Brandy |
| Salt and pepper to taste | ||
| Fresh basil to garnish | ||
Directions
Melt the butter in a large, heavy pot. Add the onions and cook them over medium-high heat until limp and beginning to turn golden.
Coarsely chop the tomatoes and add them, together with any juice, to the onions. Stir in the dried basil and cayenne. Cook, uncovered, over medium-high heat for 30 minutes.
Force the mixture through a sieve or pass it through a food mill that is fitted with a medium blade. Pour it into a clean, nonreactive pot or large saucepan. Warm gently. Scald the cream and stir it thoroughly into the tomato mixture. heat through (do not boil), and stir in the brandy. Add salt and pepper to taste. To serve, garnish with large basil leaves.
Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 188 Submitted By DIANE LAZARUS On 03-20-95