Recipe: Tomato-Basil Soup (blender or food processor)
SoupsTOMATO-BASIL SOUP
8 to 10 fresh tomatoes (or 4 cups canned crushed tomatoes)
4 cups tomato juice (or a combination of tomato juice and vegetable stock or chicken stock)
12 to 14 fresh basil leaves, plus more for optional garnish
1 cup heavy (whipping) cream
1 stick (1/2 cup) unsalted butter, cut into chunks
1/4 teaspoon cracked black pepper
Salt
Peel, seed and chop the tomatoes; you should have 4 cups. Combine tomatoes, juice and stock, if using, in a large saucepan. Simmer for 30 minutes.
Puree the tomato mixture with the basil in small batches in the blender or food processor. Return the puree to the saucepan.
Add cream and butter while stirring over low heat. When butter melts, add pepper and salt to taste. Ladle into bowls; garnish with basil leaves.
Makes 6-8 servings
Adapted from source: Fare to Remember: A Sampling of St Louis Cuisine by the Assistance League of St. Louis
8 to 10 fresh tomatoes (or 4 cups canned crushed tomatoes)
4 cups tomato juice (or a combination of tomato juice and vegetable stock or chicken stock)
12 to 14 fresh basil leaves, plus more for optional garnish
1 cup heavy (whipping) cream
1 stick (1/2 cup) unsalted butter, cut into chunks
1/4 teaspoon cracked black pepper
Salt
Peel, seed and chop the tomatoes; you should have 4 cups. Combine tomatoes, juice and stock, if using, in a large saucepan. Simmer for 30 minutes.
Puree the tomato mixture with the basil in small batches in the blender or food processor. Return the puree to the saucepan.
Add cream and butter while stirring over low heat. When butter melts, add pepper and salt to taste. Ladle into bowls; garnish with basil leaves.
Makes 6-8 servings
Adapted from source: Fare to Remember: A Sampling of St Louis Cuisine by the Assistance League of St. Louis
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