cups tomato juice(or part veggie or part chicken stock)
- Integrate tomatoes, juice/and or stock in pan.
- Simmer 30 minutes.
- Puree, in addition to the basil leaves, in little batches, in mixer, food processor (or better yet, among those handy hand-held food mixers, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.
- Excerpted from a short article by Beverly Bundy of the Fort Worth Star-Telegram around May20 1994.
- She wrote, “Once a year, in January I run a column of our most asked for dishes– This year, that column consisted of the dish for La Madeleine’s popular tomato basil soup. I continue to get at least 10 calls a week requesting for the dish. Here it is, when again– “.