NOTE: To enrich a canned or weak chicken stock, add 1 medium celery stalk, chopped; 1/2 small onion, chopped; 1 small carrot, scraped and chopped; a couple of sprigs of parsley; and a couple of black peppercorns to 3 1/2 cups (2 cans) stock. Bring the liquid to a boil, then lower the heat and boil gently until the liquid has reduced to 2 cups, approximately 15 to 20 minutes, strain.
- 2 tablespoons unsalted butter
- 4 large shallots or 1 medium onion peeled and thinlysliced
- 2 teaspoons salt or to taste
- 3 lbs. juicy, ripe tomatoes, peeled, seeded and coarsely chopped
- 1 pint rich chicken stock
- 1 pint milk
- white pepper to taste
- 1/2 cup heavy cream, chilled (optional)
- 1/2 teaspoon salt or to taste
- 1/2 cup loosely packed fresh basil leaves, finely chopped
- small basil leaves for garnish
1. In a heavy, medium-size saucepan, melt the butter just until it foams. Add the shallots or onion, and saute them over medium heat just until wilted and very lightly colored, about 7 or 8 minutes.
2. Stir in the 2 teaspoons of salt and the tomatoes, cover tightly, and simmer until the tomatoes are soft about 12 minutes.
3. Transfer the mixture to the bowl of a food processor fitted with a steel chopping blade and puree until smooth. Or, for more texture, 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. Set aside to cool.
4. If desired, beat the heavy cream in a chilled bowl just until it forms soft peaks. Stir in the salt and basil. Otherwise, stir the chopped basil into the soup. 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 outward in a circular or sunburst pattern from the center, using the top of a knife or a spoon handle.
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Source: The Supermarket Epicure
Submitted By: Sheila Nelson
Summer Tomato Soup W/Basil Cream