Augusta's Chilled Tomato Soup with Basil Cream
Augusta's Chilled Tomato Soup with Basil Cream recipe
Yield
4 servingsPrep
15 minCook
20 minReady
1½ hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
basil
fresh leaves, lightly packed, coarsely chopped |
*
|
| ¾ | cup |
heavy whipping cream
|
|
| 2 | cups |
tomatoes
seeded, peeled, coarsely chopped |
|
| 2 | cups |
chicken broth
|
|
| 2 | cups |
milk
|
|
| 1 | teaspoon |
honey
|
|
|
salt
|
*
|
||
|
black pepper
ground |
*
|
||
|
basil
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
basil
fresh leaves, lightly packed, coarsely chopped |
*
|
| 177 | ml |
heavy whipping cream
|
|
| 473 | ml |
tomatoes
seeded, peeled, coarsely chopped |
|
| 473 | ml |
chicken broth
|
|
| 473 | ml |
milk
|
|
| 5 | ml |
honey
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 1 | x |
basil
whole |
*
|
Directions
Early in the day, put the chopped basil leaves in a small bowl.
Scald the cream in a small saucepan and pour it over the basil.
Let steep 1 hour, then strain the cream and chill deeply.
In a food processor, purée the chopped tomato, stock, milk and honey until very smooth.
Transfer the purée to a bowl, and season with salt and pepper.
Chill deeply. When ready to serve, whip the basil cream.
Ladle the chilled soup into chilled glass cups or stemmed glasses.
Dollop each serving with the whipped cream and top with a fresh basil leaf.
