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La Madeleine Tomato Basil Soup
La Madeleine Tomato Basil Soup is deliciously creamy. The recipe was fiercely guarded, but it had been given by the company to a charity cookbook to publish before it became in such high demand. Of course, it's now been made public due to popular demand and here it is. You can use fresh ripened tomatoes or canned tomatoes. It's better to use canned plum tomatoes than unripe fresh tomatoes - the very best choice is fresh, ripe, skinned tomatoes. La Madeleine Tomato Basil Soup 4 cups of either fresh ripe cored and chopped tomatoes or tinned tomatoes - chopped Combine tomatoes and juice and simmer for about 30 minutes. Allow to cool then blend with the basil leaves. Put the mixture back into the pan with the cream and butter and re-heat until the butter and cream are incorporated. Don't allow it to boil or it will curdle. Season with pepper - taste and see if you need salt. Serve into individual mugs or bowls and float a basil leaf. It's also nice with a little swirl of cream on top. Have lots of fresh crusty bread and butter to mop up the soup. This would make a great starter for a dinner party, a light lunch with a few crackers and some cheese or a soothing supper. For an explanation of gardening terms that you might not understand, please check out the Growers Dictionary section. I found that I was either skimping on explanations or giving too much information on the individual pages so I have posted all relevant terms in one section - if there's anything you need to know, please drop me an email.
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