Tomato-Basil Soup (Weir)

* Exported from MasterCook *

Tomato-Basil Soup (Weir)

Recipe By : YOU SAY TOMATO, by Joanne Weir
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 medium yellow onion -- chopped
8 sprigs fresh basil -- tied together
with kitchen string -- plus
1/2 cup loosely packed fresh basil leaves -- cut
into thin strips
8 large ripe tomatoes -- peeled
seeded and chopped
4 cups chicken stock
coarse salt
freshly ground black pepper

Heat the olive oil in a large soup pot over medium-high heat. Add the onion
and cook, stirring occasionally, until soft, about 7 minutes. Add the basil
sprigs, tomatoes, chicken stock and 1 cup water and bring to a boil over
high heat. Reduce the heat to medium-low and simmer until the liquid is
reduced by one-quarter, about 20 minutes. Cool for 10 minutes. Remove the
basil and discard.

In a blender, puree the soup in several batches until smooth, 2-3 minutes
per batch. Strain into a clean pot and bring to a simmer over medium heat.
Season to taste with salt and pepper.

To serve, ladle the soup into bowls and garnish with the basil leaves.


Notes: This soup can be made up to a day in advance and stored in the
refrigerator until ready to serve. Reheat over medium heat until hot, about
5 minutes. Charleston.net July 22, 1998 ANN BURGER's Wednesday column

Kitpath@earthlink.net 8/27/98 [Per serving: 88 cals, 4g fat]



- - - - - - - - - - - - - - - - - -