Title: Fresh Tomato-Basil Soup
Categories: Soup
Yield: 6 Servings
| | | Ingredients: |
| 3 | tb | Unsalted butter |
| 1 | tb | Oil |
| 1 | | Onion, sliced or chopped |
| 1 | md | Leek, cleaned and finely chopped |
| 1 | md | Carrot, finely chopped |
| 1 | md | Stalk celery, finely chopped |
| | | Bouquet garni (see note) |
| 2 | tb | Chopped fresh basil or 2 teaspoons dried leaf |
| 4 | | Ripe medium tomatoes, coarsely chopped |
| 3 | tb | Tomato paste |
| 2 | tb | All-purpose flour |
| 2 1/2 | c | Chicken stock |
| 1/2 | c | Half and half or heavy cream |
| | | Salt and finely ground pepper to taste |
Directions: 1. Heat butter and oil in a 2-quart saucepan. Add onion, leek,
carrot, celery, bouquet garni, and basil and saute 5 minutes over low heat,
stirring occasionally. 2. Add tomatoes and tomato paste and cook about 5
minutes. Sprinkle with flour and mix well. Add chicken stock, cover, and
simmer about 20 minutes. Remove bouquet garni. 3. Pour into food processor
fitted with steel blade or into blender and puree. Pass through a fine
strainer (use a rubber spatula to help force liquid through). 4. Return to
saucepan and add half and half or cream. Bring to boil. Reduce heat and
simmer 2 to 3 minutes. Taste for seasoning with salt and pepper. Serve hot
with fresh basil leaves or chopped parsley for garnish. Variation: Omit
basil and add 1/4 to 1/2 tsp. curry powder for a completely different
taste. May be refrigerated for up to 1 day and served chilled. Advance
Preparation: May be prepared up to 2 days ahead through step 3 and kept in
refrigerator. Note: To make a bouquet garni, wrap a parsley stem, bay leaf,
and a sprig of fresh thyme in cheesecloth and tie with string.