Fresh Cream of Tomato

Wednesday August 8th, 2007 10:43AM

  • 6-8 sun-ripened tomatoes, peeled and quartered

  • 2 finely minced white onions

  • 2 T butter

  • ½ cup heavy cream

  • 4 tsp sugar

  • 2 cups milk

  • salt, pepper, butter, fresh minced parsley

Sauté onions in butter until soft but not brown, add toma­toes and simmer 15 minutes. Add sugar, salt, pepper, and milk, and simmer for 10 minutes.

Prepare soup bowls with a teaspoon of butter and 2 table­spoons of cream in each. Pour hot soup into bowls, and garnish with minced parsley.

The same general process works equally well with almost any local sun-ripened vegetables: fresh green peas, asparagus tips, tiny Brussels sprouts, little carrots or lima beans, fresh corn kernels or tiny string beans.

Filed under Soup recipes.
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