Fresh Tomato Soup With Sweet Basil

Servings: 6
Ingredients:

1 md Onion
2 tb Unsalted butter
12    Red, ripe tomatoes,
-preferably plum
1 sm Clove garlic
Salt and freshly ground
-pepper
1 c  Heavy cream
1 bn Fresh sweet basil
1/4 c  Sour cream, if serving cold

Slice onion. Melt butter in a large heavy pot and saute slices until they
just begin to brown. Quarter tomatoes and add them to the pot.

Crush entire clove of garlic by giving it a good whack with the flat of a
cleaver, loosening cloves and slightly cracking skins. Add garlic skins
and all to pot. Add enough water to come to 1 inch above level of
tomatoes. Season with salt and pepper. Add cream. Bring soup to a boil,
then reduce to a simmer and cook partially covered 20-25 minutes. In a
blender or food processor, puree soup, then strain,pushing through as much
pulp as possible to obtain a smooth thick cream.

To serve hot ladle soup into six warm bowls and garnish with fine julienned
basil leaves.

To serve cold allow to cool to room temperature, then refrigerate at least
2 hours, then add seasoning. It will require more salt and pepper then when
serves hot. Garnish with finely julienned basil leaves. Top with a dollop
of sour cream.

Servings: 6 servings