Summer Tomato Soup With Basil Cream

1. 1

   In a heavy, medium-size saucepan, melt the butter just until it foams.

2. 2

   Add the shallots or onion and saute over medium heat just until wilted and very lightly colored, about seven to eight minutes.

3. 3

   Stir in two teaspoons of the salt and the tomatoes, cover tightly and cook slowly for about 12 minutes until the tomatoes are soft.

4. 4

   Transfer the mixture to the bowl of a food processor fitted with a steel chopping blade and puree until smooth.

5. 5

   Or pass the mixture through a food mill.

6. 6

   Return the puree to the saucepan, stir in the chicken stock and milk, season with white pepper and heat gently for a few minutes.

7. 7

   In a chilled bowl, beat the heavy cream just until it forms soft peaks.

8. 8

   Stir in the remaining salt and the basil.

9. 9

   Ladle the soup into bowls, add a good-size dollop of the basil cream in the middle of each bowl and place a couple of basil leaves in the center.

10. 10

    To make a decorative design, swirl the cream outwards in a circular or sunburst pattern, using the tip of a knife or spoon handle.

* Per serving · 4 servings · Values may vary.