Old-Fashioned Tomato Cream Soup

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Ripe red tomatoes - peeled, seeded,
		And chopped
1		Onion - studded with (medium)
10		Whole cloves
1 1/4 cups	296ml	Beef stock or water
2 tablespoons	30ml	Chopped fresh basil
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Freshly-ground nutmeg
1/4 teaspoon	1.3ml	Ground coriander
1/4 teaspoon	1.3ml	Baking soda
2 teaspoons	10ml	Brown sugar
2 tablespoons	30ml	Flour
2 tablespoons	30ml	Butter - softened
1 1/2 cups	355ml	Heavy whipping cream - heated almost
		To boiling
		Fresh basil leaves - julienned

Recipe Instructions

In a large, deep saucepan over medium heat, cook tomatoes, onion, beef stock or water, basil, salt, pepper, nutmeg and coriander for 30 minutes. Let cool a little, then remove and discard cloves from the onions.

In batches, puree soup in a blender until smooth. Return soup to the saucepan and stir in baking soda and sugar. Blend the flour and butter together to form a smooth paste. Stir into soup.

Watching carefully, cook soup over a medium-low heat until thickened, 10 to 15 minutes. Remove saucepan from heat and slowly stir in warmed cream. Return soup to heat and continue to warm it, just until it is piping hot and about to come to a boil. (Don't let it boil, or it will curdle and truly disappoint you!) Serve garnished with fresh basil leaves.

This recipe yields 4 to 6 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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