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Tomato Soup with
Fresh Basil
Yield 2 Gallons
Ingredients
1 CUP PEANUT OIL
3 LBS ONIONS (Diced)
1 TBSP MINCED FRESH GARLIC
1 #10 CAN ST. STANISLAUS, 74/40 TOMATO FILETS (PREFERRED)
OR
1 #10 CAN HUNT'S, ANGELIA MIA CRUSHED TOMATO FILETS
1 PINT FRESH BASIL LEAFS
1/2 CUP TOMATO PASTE
1/3 CUP HONEY
10 WHOLE BAY LEAFS
1 CUP DRY WHITE WINE
1 TSP WHITE PEPPER
1/2 TSP GROUND CAYENNE PEPPER
1/2 CUP CORN STARCH
1 GALLON CHICKEN STOCK
LOT FRESH BASIL LEAFS (for Garnish)
Method
In a large Dutch oven and over medium heat, add oil, onions and
garlic, saute until the onions are clear (about 10 minutes) do
not brown onions. Add tomato filets and simmer for 10 minutes.
Stir in basil, paste and honey; lower heat and simmer covered for
10 minutes. Us a food processor or blender and puree. Press
through a wire strainer to remove all seeds and stems.
Return soup to the Dutch oven and add white wine and peppers. In
a small mixing bowl, mix 1 cup of the stock with the corn starch.
Slowly, whisk the corn starch mixture into the soup. Add the
remaining stock to the soup and simmer covered for 20 minutes,
stirring occasional.
Plate Presentation
Use warm, large, flat soup bowls to serve this soup. Place 3 -4
of the fresh basil leafs in the bottom of the bowl, ladle in
soup, then use a soup spoon to stir the leafs to the top. You can
also garnish with some freshly grated romano cheese.
Chef's Notes:
This is a hearty soup that should be served in the dead of
winter. However, if you refrigerate the soup and serve it cold it
is great for a summer luncheon.
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Chef Emile L. Stieffel, Custom
Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.
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