Summer Tomato Soup With Basil Cream

Ingredients

  • 2 tablespoons unsalted butter
  • 4 large shallots or 1 medium onion, peeled and thinly sliced
  • 2 ½ 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
  • ½ cup heavy cream, chilled
  • ½ cup loosely packed fresh basil leaves, finely chopped
  • Small basil leaves, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      261 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 8 grams protein; 47 milligrams cholesterol; 1144 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  1. 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.
  2. Stir in two teaspoons of the salt and the tomatoes, cover tightly and cook slowly for about 12 minutes until the tomatoes are soft.
  3. 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.
  4. 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.
  • To enrich a canned or weak chicken stock, to three cups of stock add one medium celery stalk, chopped; half of a small onion, chopped; one small carrot, scraped and chopped; a couple of sprigs of parsley, and a couple of black peppercorns. Bring the liquid to a boil, then lower the heat and boil gently until the liquid has reduced to two cups. Strain.

30 minutes

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