TOMATO AND BASIL SOUP
Ingredients :
Bechamel Sauce:
2 tablespoons butter
3 tablespoons flour
1 ½ cup milk
3 lb 5 oz (1 ½ k) tomatoes, peeled, seedless and chopped coarsely
10 basil leaves, chopped
1 1/4 cup beef stock
2 bay leaves
1 teaspoon thyme
½ cup dry white wine
1 tablespoon tomato paste (optional)
Basil Croutons:
5 basil leaves, chopped
3 tablespoons salted butter
4 slices of bread
Preparation:
Bechamel Sauce:
To prepare the bechamel sauce, melt butter in a medium saucepan and add flour, stirring for 1 or 2 minutes. Gradually add milk and bring to a boil, stirring constantly until sauce thickens. Remove from heat.
Place tomatoes in a heavy bottom pan together with the beef stock, bay leaf and thyme. Cover pan and bring to a boil until tomatoes are cooked and turn into a purée. Force tomatoes through a strainer, return to the heat and add wine. Bring to a boil for 5 to 8 minutes. Season with salt and pepper and add basil leaves.
Combine bechamel sauce with tomato and mix thoroughly. Correct seasonings. Add tomato paste, if desired.
Serve very hot. Garnish with a basil leaf fried in hot oil.
Serve with basil croutons.
Basil Croutons:
Melt salted butter and combine with basil leaves.
Remove crust from slices of bread and cut each diagonally crosswise. Place triangles on a greased baking sheet. Brush triangles with melted butter and basil. Bake until golden.
Serve with tomato soup.
4 to 6 servings
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