TOMATO COGNAC SOUP
I had this soup this past weekend at a wedding up in Maine and I thought I was in heaven. The chef told me the basic ingredients and I went on a hunt. I found this recipe and made it tonight. The exact same thing I had. Originally it came from a place in New Hampshire :)
Provided by Dee_73
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and saute in butter for 20 minutes until soft and translucent but not brown.
- With your fingers, squash the tomatoes; add them and all liquid in the can to the onion. Add basil brown sugar and stir.
- Bring the soup to boil, then simmer covered, for 30 minutes.
- Set aside and cool slightly, then puree the soup in a food processor.
- In a small saucepan heat the cream with sugar, whisking often. Pour this mixture into the soup.
- Reheat, but do not boil.
- Just before serving, add the cognac and season with salt and pepper.
- Garnish with parsley and serve.
Nutrition Facts : Calories 436.2, Fat 41.3, SaturatedFat 25.7, Cholesterol 139.2, Sodium 124.9, Carbohydrate 16.1, Fiber 3.2, Sugar 9.3, Protein 4
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