Fresh tomato-basil soup Recipe

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Fresh tomato-basil soup

Artist:	_	Yield:	6
Categories:	Soups & Stews, Tomatoes	Rating:	0
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Ingredients:

		Ingredients:
3	tbsp	Unsalted butter
1	tbsp	Oil
1		Onion, sliced or chopped
1	med	Leek, cleaned and finely
		-chopped
1	med	Carrot, finely chopped
1	med	Stalk celery, finely chopped
		Bouquet garni (see note)
2	tbsp	Chopped fresh basil or 2
		-teaspoons dried leaf
4		Ripe medium tomatoes
		-coarsely chopped
3	tbsp	Tomato paste
2	tbsp	All-purpose flour
2 1/2	cup	Chicken stock
1/2	cup	Half and half or heavy cream
		Salt and finely ground
		-pepper to taste

Procedures:

1	Directions: Heat butter and oil in a 2-quart saucepan.
2	Add onion, leek, carrot, celery, bouquet garni, and basil and saute 5 minutes over low heat, stirring occasionally.
3	Add tomatoes and tomato paste and cook about 5 minutes.
4	Sprinkle with flour and mix well.
5	Add chicken stock, cover, and simmer about 20 minutes.
6	Remove bouquet garni.
7	Pour into food processor fitted with steel blade or into blender and puree.
8	Pass through a fine strainer (use a rubber spatula to help force liquid through).
9	Return to saucepan and add half and half or cream.
10	Bring to boil.
11	Reduce heat and simmer 2 to 3 minutes.
12	Taste for seasoning with salt and pepper.
13	Serve hot with fresh basil leaves or chopped parsley for garnish.
14	Variation: omit basil and add ?to ?tsp. curry powder for a completely different taste.
15	May be refrigerated for up to 1 day and served chilled.
16	Advance preparation: may be prepared up to 2 days ahead through step 3 and kept in refrigerator.
17	Note: to make a bouquet garni, wrap a parsley stem, bay leaf, and a sprig of fresh thyme in cheesecloth and tie with string.