Tomato Soup

By akselden

Ingredients

• 2 lbs ripe tomatoes
• 1 peeled and diced potato
• 2 tsp sugar
• 1 tsp salt
• freshly ground pepper
• 1-2 sprigs basil
• 1 c. chicken stock
• 1/2 cup sour cream
• Cayenne

Preparation

Step 1

Chop 2 lbs ripe tomatoes, place in a saucepan with 1 peeled and diced potato. 2 tsp sugar, 1 tsp salt, freshly ground pepper and 1-2 sprigs of basil (or 1 tbs dried). Cover and cook over low heat for 20 min. until potato is tender, stirring frequently.

Add 1 cup chicken stock and cook for another 2-3 minutes. Pass through a food mill or sieve and return to pot.

Just before serving combine about 1 cup of the tomato mixture with 1/2 cup sour cream in a small bowl. Stir until smooth, then stir back into rest of soup. Check seasoning, adding a dash of cayenne if desired. Serve very hot and garnish with a fresh basil.