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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the Minneapolis restaurant, Yvette's. Perfect in summer and fall when tomatoes are plentiful. Ingredients:
1 large yellow onion, coarsely chopped |
2 stalks celery, coarsley chopped |
1 carrot, coarsly chopped |
1 tablespoon dried thyme leaves |
1 bay leaf |
2 tablespoons unsalted butter |
1 1/2 teaspoons finely chopped fresh garlic |
20 fresh plum tomatoes, cored and coarsley chopped |
1 teaspoon cracked black pepper |
1/2 cup softened unsalted butter, cubed |
10 large fresh basil leaves, snipped |
salt |
Directions:
1. In soup kettle, saute onion, celery, carrot, thyme and bay leaf in 2 tablespoons butter over medium heat until thoroughly cooked, about 10 minutes.
2. Turn heat to high; quickly stir garlic into vegetables.
3. Add tomatoes and pepper; heat to simmer.
4. Cook 15 minutes.
5. Puree soup in blender or food processor.
6. Strain through moderately fine sieve into kettle.
7. Whisk in cubed butter and basil.
8. Remove bay leaf.
9. Salt to taste.
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