Chilled tomato basil soup

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Unsalted butter
1 tablespoon Vegetable oil
1 Onion, finely chopped
1 medium Leek, cleaned, white part only, finely chopped
1 medium Carrot, finely chopped
1 medium Celery stalk, finely chopped
2 tablespoons Chopped fresh basil leaves
4 Ripe medium tomatoes, seeded, coarsely chopped
3 tablespoons Tomato paste
2 tablespoons Flour
2½ cup Chicken stock or broth
½ cup Light cream
Salt and pepper to taste
Fresh basil leaves (optional)
¼ cup Sour cream or plain yogurt (optional)

Directions

Heat butter and oil in a 2 quart saucepan; add onion, leek, carrot,celery, and basil; saute for about 5 minutes over low heat, stirring occasionally.

Add tomatoes and tomato paste; cook for about 5 minutes;sprinkle with flour and mix well; add chicken stock, cover and simeer for about 20 minutes.

Pour into food processor fitted with a steel blade or into blender; puree, strain through a fine strainer or cheesecloth. Return to pan and add light cream; bring to boil and reduce heat to simmer for about 2 minutes; season to taste with salt and pepper; chill for at least 4 hours or up to 2 days in advance of serving. Garnish bowls with basil leaves and a dollop of sour cream or yogurt if desired.

Makes 4-6 servings.

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens.

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