Wednesday, September 12, 2012

Fresh tomato soup

You should only attempt this soup, if you have wonderful ripe garden tomatoes available. The tomato-like creatures found in supermarkets will simply not do here.

1 onion
4 cups diced tomatoes
3 cloves garlic
0.5 tsp ground cloves
1 cup chicken broth
1 cup milk
1 tbsp butter
1 tbsp flour
1 bay leaf
0.25 cup chopped fresh basil
salt and black pepper to taste

Add the diced tomatoes, minced garlic, and diced onion to a pot. Add the spices (but not the basil) and the chicken broth. Bring to a boil and simmer for 3 minutes.

In a separate pan, melt butter and add the flour. Prepare a light golden roux. Pour into soup while stirring constantly. Puree with an immersion blender.

Adjust seasoning after adding the milk. Remove from heat and stir in fresh basil. Serve.

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