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Arkansas Old-Fashioned Tomato Creme Soup




Source of Recipe


RECIPE ROSS


List of Ingredients




2-1/2 lb. ripe red tomatoes, peeled, seeded, chopped
1 medium onion, studded, with 10 whole cloves
1-1/4 cups beef stock
2 tbsp. chopped fresh basil
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. each ground nutmeg, ground coriander, baking soda
2 tsp. sugar
2 tbsp. each flour, butter or margarine, softened
1-1/2 cups heavy whipping cream, heated almost to boiling
garnish fresh basil leaves, julienned


Recipe



In a large, deep saucepan over medium heat, cook tomatoes, onion, beef stock, basil, salt, pepper, nutmeg and coriander 30 minutes. Let cool a little, then remove and discard cloves from onions. Purèe soup in a blender until smooth. (This may be done in batches.) Return soup to saucepan and stir in baking soda and sugar. Blend flour and butter to form a smooth paste. Stir this into soup. Watching carefully, cook soup over a medium-low heat until thickened, 10 - 15 minutes. Remove saucepan from heat and slowly stir in warmed cream. Return soup to heat and continue to warm, just until it is piping hot and about to come to a boil. (Don’t let it boil or it will curdle.) Serve soup garnished with basil leaves. Makes 4-6 servings.