Herbed Cream Of Tomato Soup
|Unsalted butter||2 Tablespoon|
|Yellow onion||1 Medium, chopped|
|Garlic||3 Clove (15 gm), minced|
|Canned whole peeled tomatoes||56 Ounce, undrained (2 Cans, 28 Ounces Each)|
|Beef stock/Beef broth||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Ground mace/Nutmeg||1⁄4 Teaspoon|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Tomato||1 Medium, finely chopped to make 1 cup (For Garnish)|
|Minced parsley||1 Tablespoon (For Garnish)|
1. In a large saucepan, melt the butter over moderate heat. Add the onion and garlic and saute for 5 minutes or until tender. Stir in the tomatoes and their juices, the stock, sugar, salt, baking soda, pepper, and mace. Bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes.
2. In a food processor or blender, puree the soup for 1 minute or until smooth. Return the soup to the saucepan and stir in the cream. Heat over moderately low heat for about 5 minutes or just until heated through. (Do not let it boil.) Ladle the soup into bowls and garnish with the tomato and parsley, plus an extra swirl of cream if you wish.