Difficulty: Difficult - for experienced cooks
Dietary guidance: v
3 lb. ripe tomatoes (15 - 16 medium tomatoes) cored
1 medium onion
3 ox butter
sweet basil leaves (optional)
1 pint heavy cream
1 tsp brown sugar
4 - 5 Tbs. cognac
salt and pepper
Scald the tomatoes and slip tham out of their skins (immerse in boiling water for about one minute). Cut them coarsely and pound them in a bowl. Chop up the onion. Melt the butter in a large soup pot. Add the onions when the butter begins to turn brown. Stir them around a little and then add the tomatoes and about one tsp of the crushed basil. Let this mixture simmer about one half hour, then pour it through a sieve until only some skin and onion pulp is left to discard. Heat this mixture through. In another pot, heat the cream with the sugar until it is ready to boil. Stirring quickly with a wire whisk, pour the heated cream into the soup, which MUST NOT BE BOILING. Now add the cognac, season well with salt and pepper, and the soup is ready to serve.
To Thicken the soup: Using one Tbs butter to one Tbsp flour, is the right proportion for every two cups of soup. Stir the flour into the melted butter, and cook for about three minutes over low heat, then stirr in a little of the soup and whisk well, cook until thick, and back to the large pot of soup, whisking well. Heat and stirr until smooth.
THIS SOUP IS WORTH THE TROUBLE.