Augusta’s Chilled Tomato Soup with Basil Cream

Title: Augusta’s Chilled Tomato Soup with Basil Cream
Categories: Soups, Vegetables, Appetizers, Kooknet
Yield: 6 Servings

1/2 c Lightly Packed Fresh Basil
-Leaves; coarsely chopped
3/4 c Heavy Cream
2 c Ripe Tomatoes; seeded,
-peeled, and coarsely
-chopped
2 c Chicken Stock
2 c Milk
1 ts Honey
Salt
Ground Black Pepper
Whole Basil Leaves

Early in the day, put the chopped basil leaves in a small bowl. Scald the
cream in a small saucepan and pour it over the basil. Let steep 1 hour,
then strain the cream and chill deeply. In a food processor, puree the
chopped tomato, stock, milk and honey until very smooth. Transfer the puree
to a bowl, and season with salt and pepper. Chill deeply. When ready to
serve, whip the basil cream. Ladle the chilled soup into chilled glass cups
or stemmed glasses. Dollop each serving with the whipped cream and top with
a fresh basil leaf.

Source: “Dairy Hollow House: Soup & Bread,” by Crescent Dragonwagon Typed
by Katherine Smith Kook-Net: The Shadow Zone IV – Stinson Beach, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip