A thick, full-bodied soup with subtle sweetness. Suitable for lunch or fancy dinner. –Snowvillage Inn, Snowville, New Hampshire
Yield:
Serves 6-8Ingredients
3 pounds ripe tomatoes or canned whole tomatoes
1 large onion
3 ounces butter
1 teaspoon sweet basil leaves
1 pint rich cream
1 teaspoon brown sugar
4 to 5 tablespoons cognac (or other brandy)
Salt and pepper to taste
Instructions
Scald tomatoes and slip them out of their skins. Cut them coarsely and chop the onion. Melt butter in large soup pot. Sauté onions till brown, add tomatoes and basil, and simmer for 1 hour. Heat cream in another pot with the sugar until it is ready to boil. Stirring quickly, pour the cream into the tomatoes. Add cognac, season well, and serve.
