Tomato Basil Soup
4 cups fresh tomatoes − peeled, cored and chopped
4 cups good chicken stock
10 (about) fresh basil leaves
1 cup heavy cream
1/4 pound unsalted butter
salt and pepper to taste
Combine tomatoes and stock in saucepan.
Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in a blender or food processor.
Return to saucepan and add cream and butter, while stirring over low heat.
Garnish with extra basil leaves and serve with your favorite bread.