Italians aren't big on tomato soup, but there are some recipes for it. To serve 6:
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/4 pounds tomatoes
- A bay leaf
- 2 cloves
- Half an onion
- Basil
- 1 teaspoon sugar
- Salt
- 1/2 cup unsalted butter
- 3 tablespoons flour
- 1 quart whole milk
- Grated Parmigiano
Preparation:
Wash the tomatoes, chop them, and put them in a pot with the bay leaf, cloves, onion, basil, sugar and salt to taste. Cook for about 10 minutes, then put the mixture through a food mill and keep it hot.
Make a béchamel sauce with the butter, flour and milk, season it with a pinch of salt, and stir constantly as it thickens so it comes out smooth and creamy. Stir the cream into the tomato mixture, ladle it into bowls, and serve with grated cheese on the side.
A wine? I might go with a light, zesty red.
Make a béchamel sauce with the butter, flour and milk, season it with a pinch of salt, and stir constantly as it thickens so it comes out smooth and creamy. Stir the cream into the tomato mixture, ladle it into bowls, and serve with grated cheese on the side.
A wine? I might go with a light, zesty red.
