April 28, 2006, Newsletter Issue #101: Tomato Basil Soup
Tip of the Week
Tomato Basil Soup
6 ripe tomatoes -- peeled
3 pounds carrots -- thinly sliced
3 stalks celery -- thinly sliced
2 leeks -- thinly sliced
2 Tablespoons butter
2 Tablespoons flour
2 1/2 cups water
1 Pinch sugar
1/2 bay leaf
1/4 Tablespoon fresh basil -- chopped
5 Tablespoons light cream
Quarter tomatoes and remove all seeds; reserve any juice from tomatoes.
Cook celery and carrots in butter for a few minutes until soft. Stir in flour. Add tomato juice, water, and seasonings. Stir mixture until it comes to a boil and simmer 1/2 hour.
Put in blender, add basil and puree. Add cream. Return to pan and reheat. Sprinkle with additional basil and serve.
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