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Tomato Cognac Soup




Source of Recipe


Ellis River House , Jackson, New Hampshire


List of Ingredients




1 large Spanish onion
3 ounces butter
3 pounds canned, peeled plum tomatoes
1 Tablespoon dried basil
1 pint heavy or all-purpose cream
1 to 2 Tablespoons cognac
Salt and pepper to taste
Minced parsley for garnish


Recipe



Chop the onion and saute in butter for 20 minutes until soft and translucent but not brown. With your fingers, squash the tomatoes; add them and all the liquid in the can to the onions. Add the basil and stir. Bring the soup to a boil, then simmer, covered, for 30 minutes. Set aside and cool slightly, then puree in a food processor.

In a small saucepan, heat the cream with the sugar, whisking often. Pour this mixture into the soup. Reheat, but do not boil. Just before serving, add the cognac and season with salt and pepper. Garnish with parsley and serve.

Serves: 6.