*  Exported from  MasterCook  *
 
                          Tomato-Basil Soup (Weir)
 
 Recipe By     : YOU SAY TOMATO, by Joanne Weir
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    olive oil
    1      medium        yellow onion -- chopped
    8      sprigs        fresh basil -- tied together
                         with kitchen string -- plus
      1/2  cup           loosely packed fresh basil leaves -- cut
                         into thin strips
    8      large         ripe tomatoes -- peeled
                         seeded and chopped
    4      cups          chicken stock
                         coarse salt
                         freshly ground black pepper
 
 Heat the olive oil in a large soup pot over medium-high heat. Add the onion
 and cook, stirring occasionally, until soft, about 7 minutes. Add the basil
 sprigs, tomatoes, chicken stock and 1 cup water and bring to a boil over
 high heat. Reduce the heat to medium-low and simmer until the liquid is
 reduced by one-quarter, about 20 minutes. Cool for 10 minutes. Remove the
 basil and discard.
 
 In a blender, puree the soup in several batches until smooth, 2-3 minutes
 per batch. Strain into a clean pot and bring to a simmer over medium heat.
 Season to taste with salt and pepper.
 
 To serve, ladle the soup into bowls and garnish with the basil leaves.
 
 
 Notes: This soup can be made up to a day in advance and stored in the
 refrigerator until ready to serve. Reheat over medium heat until hot, about
 5 minutes. Charleston.net July 22, 1998 ANN BURGER’s Wednesday column
 
 Kitpath@earthlink.net 8/27/98  [Per serving: 88 cals, 4g fat]
 
 
 
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