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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Vicki Blankenship
  • 2 ounces melted butter
  • 1 onion
  • 3 cloves garlic
  • 1 lb. firm tomatoes
  • 2 cups vegetable broth
  • 1â�„2 tsp. salt
  • 1â�„2 tsp. black pepper
  • 1 pinch baking soda
  • 1â�„4 pint double cream or whipping cream
  • basil
  • parmesan cheese
  • sliced baguettes or crackers
Melt the butter in a heavy-based pan. Peel and chop onion and crush garlic. Skin and roughly chop tomatoes. Sauté onion and garlic until soft and transparent. Add 2 cups of vegetable broth together with chopped tomatoes and salt, pepper and pinch of baking soda. Bring to boil, lower heat and cover. Simmer for 15 minutes. Allow to cool slightly before liquidizing either with a hand blender or a food processor. Return to pan through sieve.
Re-heat and season to taste. In a separate pan, bring cream almost to the boil and then add to soup. Garnish with fresh chopped basil and a sprinkle of fresh grated parmesan cheese. Serve with toasted sliced baguettes or crackers. You can make this ahead of time and freeze it if you do not add the cream. Add the cream after you take it out of the freezer and heat it in a sauce pan.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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