After talking about the Tomato Basil Soup recipe….I had to make some, so for those who haven’t tried it, here’s what it looks like, ready to eat. We had this for dinner last night, with some crusty Publix Italian 5 grain bread, a nice green salad & Waldorf salad. We love fruit & I try to have it around all the time. My hubby will eat fruit if I cut it up like this….he loves it this way! Here’s the recipe I posted earlier and added here again for ease.
La Madeleine’s Tomato Basil Soup
4 C. tomatoes, peeled, cored & chopped or 4 C. canned whole tomatoes, crushed (I used the canned…I like easy!)
4 C. tomato juice & part vegetable stock or chicken stock (I use chicken stock)12 to 14 washed fresh basil leaves
1 C. heavy cream (told you it was yummy…this is why!)
1/4 lb. unsalted butterSalt to taste
1/4 tsp. cracked black pepper
Preparation: Combine tomatoes, juice and/or stock.
Puree, along with the basil leaves, in small batches in blender or food processor.Return to saucepan & add cream & butter, while stirring over low heat. Garnish with basil leaves & serve with your favorite crusty bread.Note: in the directions, it does say to simmer the tomatoes, juice & stock first & then put it in the blender, but I never do that. I always puree first in blender, then start it simmering & add the rest. You can easily adjust the amounts up or down depending on how much you want to make.