Search for anything:

Fresh Tomato Soup With Gin

soups, vegetables

2 tablespoons butter
2 leeks; sliced (white parts only)
1 clove garlic; minced
1 carrot; sliced
1 tablespoon finely chopped fresh basil; or
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon brown sugar
pinch (each) black and cayenne pepper
1 bay leaf
2 tablespoons all-purpose flour
2 1/2 pounds tomatoes (unpeeled); coarsely chopped
3 cups boiling chicken stock
1/2 cup gin
sour cream
basil sprigs

In large saucepan, melt butter over low heat; cook leeks and garlic, stirring, for 5 minutes or until softened. Stir in carrot, basil, salt, brown sugar, black and cayenne peppers, and bay leaf; cook, stirring, for 3 minutes. Stir in flour; cook for 2 minutes. Stirring constantly, add tomatoes, stock and gin. Bring to boil; reduce heat, cover and simmer for 35 minutes. Pass soup through food mill or sieve to remove skins and seeds. Return to saucepan; reheat gently. Adjust seasoning if necessary. Ladle into soup bowls. Garnish with sour cream and basil.

Contributor: Canadian Living - August, 1987

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU