Soup’s On @ 1102

Last Week Soup: Buttermilk Squash Soup

My Rating:  * * * * *    5 out of 5 Stars

Comments:  I got a hit on the first try.  The only problem was that Summer Squash isn’t in season.  This Summer and Fall when yellow squash is plentiful, this recipe will be a staple.  Now the Star of this Soup is the Cumin Butter.   Ooooh – take the recipes advice and make a double batch.  Here’s my picture.  Yeah, it really came out looking that pretty!

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Tomato and Fresh Basil Soup

Ingredients

1 tablespoon olive oil

2 tablespoons butter

1 onion minced

2 pounds ripe Italian plum tomatoes, roughly chopped

3 cups chicken or vegetable stock

1/2 cup dry white wine

2 tablespoons sun-dried tomato paste

2 tablespoons shredded fresh basil, plus a few leaves for garnish

2/3 cup heavy cream

salt and freshly ground black pepper

1.   Heat the oil and butter in a large sauce pan until foaming.  Add the onion and cook slowly for about 5 minutes, stirring frequently, until soft, but do not let brown.

2.  Stir in the tomatoes and garlic, stock, white wine, and sun-dried tomato paste, with salt and pepper to taste.  Bring to a boil.  Lower the heat, half-cover the pan, and simmer slowly for 20 minutes, stirring occasionally to stop the tomatoes from sticking to the bottom.

3.   Process the soup with the shredded basil in a food processor or blender.  Press through a strainer into the rinsed pan.

4.   Add the heavy cream and heat through, stirring:  Do not let the soup approach the boiling point.  Check the consistency and add more stock, if necessary.  Adjust the seasoning to taste, pour into warm bowls, and garnish with whole basil leaves.  Serve at once.

This recipe from The SOUP BIBLE

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Published in: on January 18, 2012 at 9:00 am  Leave a Comment  

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