Tomato Velvet Soup - Jacque Pepin
INGREDIENTS
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2 tablespoons olive oil
2 tablespoons olive oil
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1 cup coarsely chopped onion
1 cup coarsely chopped onion
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2 teaspoons coarsely chopped garlic
2 teaspoons coarsely chopped garlic
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2 tablespoons all-purpose flour
2 tablespoons all-purpose flour
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1½ pounds ripe tomatoes, cut into 1-inch dice (about 4 cups)
1½ pounds ripe tomatoes, cut into 1-inch dice (about 4 cups)
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⅓ cup sun-dried tomatoes in oil, coarsely chopped
⅓ cup sun-dried tomatoes in oil, coarsely chopped
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2 tablespoons tomato paste
2 tablespoons tomato paste
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1½cups water
1½cups water
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½teaspoon salt
½teaspoon salt
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¾ teaspoon freshly ground black pepper
¾ teaspoon freshly ground black pepper
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1 teaspoon sugar
1 teaspoon sugar
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3 tablespoons unsalted butter
3 tablespoons unsalted butter
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2 tablespoons fresh chervil or tiny bush basil leaves or shredded fresh regular basil leaves
2 tablespoons fresh chervil or tiny bush basil leaves or shredded fresh regular basil leaves
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