Tomato Cognac Soup

czwartek, 6 lutego 2014

Tomato Cognac Soup

Time: 1 hrs 15 mins

Ingredients

  • 1 large Spanish onion
  • 3 ounces butter
  • 3 lbs canned peeled plum tomatoes
  • 1 tablespoon dried basil
  • 1 pint heavy cream (half and half) or 1 pint cream (half and half)
  • 1 -2 tablespoon brown sugar
  • 5 tablespoons cognac
  • salt and pepper
  • minced parsley (to garnish)

Directions

  • 1 Chop the onion and saute in butter for 20 minutes until soft and translucent but not brown.
  • 2 With your fingers, squash the tomatoes; add them and all liquid in the can to the onion. Add basil brown sugar and stir.
  • 3 Bring the soup to boil, then simmer covered, for 30 minutes.
  • 4 Set aside and cool slightly, then puree the soup in a food processor.
  • 5 In a small saucepan heat the cream with sugar, whisking often. Pour this mixture into the soup.
  • 6 Reheat, but do not boil.
  • 7 Just before serving, add the cognac and season with salt and pepper.
  • 8 Garnish with parsley and serve.

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