Tomato soup

Yield: 1 servings

Measure Ingredient
1 cup Butter
10 Fresh skinned chopped
Tomatos
3 Diced large onions
2 Diced stalks celery
3 tablespoons Chopped fresh basil
2 tablespoons Chopped fresh thyme
2 cups Homemade chicken stock
32 ounces Tomato juice
1 cup Cream
20 ounces Tomato puree
3½ cup Gin
¼ cup Sugar

Saute vegetables and herbs in butter. Add stock and reduce to one third. Add tomato juice and cream. Bring to a simmer for 45 minutes.

Add gin and sugar and thicken with tomato puree. Simmer for 1 hour.

Garnish with chives, black olives and artichoke hearts.

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