SUMMER TOMATO SOUP WITH BASIL CREAM

Summer Tomato Soup With Basil Cream image

Provided by Joanna Pruess

Time 30m

Yield Six servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
4 large shallots or 1 medium onion, peeled and thinly sliced
2 1/2 teaspoons salt, or to taste
3 pounds juicy, ripe tomatoes, peeled, seeded and coarsely chopped
1 pint rich chicken stock (see note)
1 pint milk
White pepper to taste
1/2 cup heavy cream, chilled
1/2 cup loosely packed fresh basil leaves, finely chopped
Small basil leaves, for garnish

Steps:

In a heavy, medium-size saucepan, melt the butter just until it foams. Add the shallots or onion and saute over medium heat just until wilted and very lightly colored, about seven to eight minutes.
Stir in two teaspoons of the salt and the tomatoes, cover tightly and cook slowly for about 12 minutes until the tomatoes are soft.
Transfer the mixture to the bowl of a food processor fitted with a steel chopping blade and puree until smooth. Or pass the mixture through a food mill. Return the puree to the saucepan, stir in the chicken stock and milk, season with white pepper and heat gently for a few minutes.
In a chilled bowl, beat the heavy cream just until it forms soft peaks. Stir in the remaining salt and the basil. Ladle the soup into bowls, add a good-size dollop of the basil cream in the middle of each bowl and place a couple of basil leaves in the center. To make a decorative design, swirl the cream outwards in a circular or sunburst pattern, using the tip of a knife or spoon handle.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 1092 milligrams, Sugar 16 grams, TransFat 0 grams