Hot Cream Of Tomato Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Very ripe tomatoes,
1/4 cup: Extra virgin olive oil,
1 t: Thyme leaves, optional
2 T: Red wine vinegar,
1/2 t: Tabasco sauce,
1/4 cup: Shredded basil leaves, fresh
1/2 t: Freshly ground black pepper,
1 cup: Heavy cream,
1 1/2 t: Salt,
6: Whole fresh basil leaves,
Directions:
Cut the tomatoes into pieces and puree them in a food processor.
Strain the pruee through a food mill fitted with the fine-mesh screen
(this should yield about 5 cups).
Pour the puree into a saucepan. Add the thyme leaves, Tabasco,
pepper, salt, oil, and vinegar and bring to a boil. Boil for 30
seconds. Then stir in 1 cup heavy cream and heat through.
Divide the soup among six soup plates, sprinkle with 1/2 cup shredded
basil, and serve.
Source: Jacques Pepin
Submitted By TRAVIS MCGEE #48 @3147*1 On 02-14-95
Source from luhu.jp
Strain the pruee through a food mill fitted with the fine-mesh screen
(this should yield about 5 cups).
Pour the puree into a saucepan. Add the thyme leaves, Tabasco,
pepper, salt, oil, and vinegar and bring to a boil. Boil for 30
seconds. Then stir in 1 cup heavy cream and heat through.
Divide the soup among six soup plates, sprinkle with 1/2 cup shredded
basil, and serve.
Source: Jacques Pepin
Submitted By TRAVIS MCGEE #48 @3147*1 On 02-14-95
Source from luhu.jp
Tags
Soup/stew