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Tomato Onion Soup




Source of Recipe


wine @ msn


Recipe Introduction


I love this for a party and like to serve it in small demitasse cups along with the Parmesan Toasts (see previous recipe). It is also great to make in advance and keep frozen; it can be quickly reheated for last-minute meals. You can decorate it with a lemon slice; chopped fresh cilantro leaves, chives, or scallion greens; or even toasted pine nuts.

Makes 10 small servings




List of Ingredients




4 cups crushed tomatoes
1 cup beef broth
1 small onion, stuck with 2 cloves
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried
1/2 teaspoon freshly ground white pepper
1/4 teaspoon baking soda
1 1/2 teaspoons sugar
2 teaspoons all-purpose flour
2 teaspoons butter
3 tablespoons chopped scallions (white and green parts), for garnish

Recipe



Place the tomatoes, broth, onion, basil, and pepper in a large saucepan. Stir together and bring to a simmer over medium-high heat. Add the baking soda (it counteracts the acid in the tomatoes) and sugar, reduce the heat to low, cover, and simmer for about 40 minutes. Remove the onion and discard.

Using a fork, mash the flour and butter together into a paste on a small plate. Add to the soup, increase the heat to medium, and stir until the soup thickens, about 5 minutes.

Serve immediately, garnished with the chopped scallions.

Ellen's Tips: The flour and butter paste used to thicken this soup is also known as beurre manié, or kneaded butter. You can use canned whole tomatoes, but remember to break them up with your hands, cut out the blossom ends, and process in a blender or food processor until smooth.

This soup is also super served cold.

I love to pour this soup, hot or cold, from a pretty china or silver coffeepot with a long spout into different-patterned demitasse cups. People can sip the soup during cocktails as a taste of what's to come.

You also may serve the soup as a first course in a proper bowl, but double the recipes if necessary.