Tomato Soup With Cognac and Orange
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 1⁄2 teaspoons dried basil
- 2 tablespoons honey
- 4 whole cloves
- 4 lbs fresh tomatoes, ripe, cored and coarsely chopped
- 1 orange, juice and zest of
- salt and pepper, to taste
- 1 tablespoon tomato paste
- 1⁄2 cup heavy cream (whipping cream)
- 3 tablespoons cognac, best quality
directions
- Spray a 5-qt heavy soup pot with nonstick cooking spray. In it, melt butter over medium heat and add onion. Saute until it starts to softened, about 3 minutes. Turn heat down slightly and add garlic, basil, honey and cloves. Cook, stirring, for 2 minutes.
- Add tomatoes and raise heat to medium-high. Cook to evaporate moisture, stirring constantly, 5 to 10 minutes. Add orange zest. Lower heat and simmer about 20 minutes, stirring occasionally.
- Remove pot from heat. Let cool slightly, pick out the cloves and add the orange juice. Process in batches in a food processor. Put the puree through a food mill or strainer.
- Return puree to soup pot. Reheat over medium-low heat, stirring often. Season with salt and pepper and stir in tomato paste.
- When soup is hot, just before serving, stir in cream and cognac-DO NOT BOIL!
- Serve at once, garnished with sour cream if desired.
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.