Tomato Basil Soup
(½ gallon, 8 servings)
4 cups Fresh Tomatoes, cored, peeled and chopped
4 cups Tomato Juice
1 doz. Large Fresh Basil Leaves, chopped
8 tbsp. Unsalted Butter
1 cup Heavy Cream
to taste Salt & Black Pepper
In a large pot combine tomatoes and juice over medium heat. Bring to a boil, lower temperature to medium-low and simmer for 30 minutes. Add the basil and puree the mixture with a stick blender (or in small batches using a blender or food processor). Now add the butter and heavy cream stirring until butter has melted. Serve at once garnishing with a little fresh basil cut chiffonade.
Note: Chiffonade is the stacking of basil leaves on top of each other and rolling them up like a cigar. You then cut thin slices starting at one end of the cigar shaped basil leaves. Fluff them up to loosen and sprinkle over the dish for presentation.
Note: You get more tomato flavor using very ripe heirloom type tomatoes straight from the garden or farmer's market.
Note: You might want to try subbing a little champagne for half the tomato juice for a little different flavor. Some chopped sun-dried tomatoes added 5 to 10 minutes before serving will add to the taste too. Try making some adjustments to make it your own dish.
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