La Madeleine's Tomato Basil Soup
Notes:
This is another classic from the Famous French restaurant and bakery.
Excerpted from an article by Beverly Bundy of the Fort Worth
Star-Telegram around May 20, 1994.
Ingredients:
4 C. (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned
whole tomatoes, crushed
4 C. tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 C. heavy cream
1/4 pound sweet, unsalted butter
salt to taste
1/4 tsp. cracked black pepper
Preparation:
Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender, food
processor (or better yet, one of those handy hand-held food blenders,
right in the cooking pan).
Return to saucepan and add cream and butter, while stirring over low
heat. Garnish with basil leaves and serve with your favorite bread.
--
Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.