INGREDIENTS

INSTRUCTIONS

Heat 3 Tbsps. butter and olive oil in a soup kettle over a low flame. Peel
and dice the onions. Saute them, sprinkled with the thyme, basil, salt, and
pepper, in the butter and oil, stirring occasionally. Meanwhile, cut the
tomatoes into eights, shake out the seeds, and chop coarsely (nicer if
peeled). When the onions are soft, stir in the chopped tomatoes and tomato
paste and simmer for 10 minutes. Blend the flour with 1/4 cup Chicken stock
and add to the tomatoes and onions, mixing well. Stir the rest of the
Chicken stock into the mixture. Simmer the soup, covered, over low heat for
30 minutes. Using a wooden, spoon, stir, scraping the bottom of the kettle
occasionally., while it simmers, so that the soup does not stick.
Puree the soup by forcing it through a fine sieve (this will get rid of the
peel, if you haven't peeled the tomatoes ahead. Reheat the puree and stir
in the sugar and cream. Heat gently. The soup may be garnished with
croutons, if desired. Makes 8 servings.
Recipe is from THE NEW YORK TIMES BREAD AND SOUP COOKBOOK by Yvonne Young
Tarr (Quadrangle Books, 1972).
Posted to FOODWINE Digest  by "Joanne L. Schweikj" <SCHWEIKJ@FREDONIA.EDU>
on Sep 19, 1997

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