"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato and Basil Soup Recipe

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This recipe for Tomato and Basil Soup, by , is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Sauter
Added: Tuesday, August 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion
1 tablespoon olive oil
2 large cans whole tomatoes or a dozen or so fresh roma and hothouse
4 cups chicken broth
6 sprigs basil tied with string
1 teaspoon minced shallot
2 teaspoons balsamic vinegar
1 cup heavy cream
salt and freshly ground black pepper
basil leaves sliced in thin strips

Directions:
Directions:
Saute sliced onion in olive oil in a heavy bottomed pan and cook over medium heat until soft, about 7 minutes. Tie basil together with twine (or just slice into strips). Add tomatoes chopped in large pieces, basil, chicken broth, salt and pepper. Bring to a boil, lower heat and reduce soup by 1/4. Remove basil bunch (if used) and puree soup mixture. Heat soup, add balsamic vinegar and stir in heavy cream. Serve with a basil garnish. Also delicious served cold!

 

 

 

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