TOMATO SOUP GRATINEE

By Kitchenbee

Bon Appetit/December 1980 – Table Settings article/Christmas Dinner for Six

Ingredients

• Garnish:
• 1/2 cup butter
• 2 tblsp olive oil
• 1 large onion, thinly sliced
• 1 tsp minced fresh dill or 1/2 tsp dried
• 1/2 tsp dried thyme, crumbled
• 1/2 tsp dried basil, crumbled
• 8 medium tomatoes, peeled and chopped
• or 28 oz can and 15 oz can Italian style tomatoes, drained and copped
• 3 tblsp tomato paste
• 3 3/4 cups chicken stock
• 1/4 cup flour
• 1 tsp sugar
• Thickly sliced French bread
• Freshly grated Parmesan cheese

Preparation

Step 1

Melt butter with oil in 4-5 quart saucepan over medium heat. Add onion, dill, thyme and basil and cook, stirring occasionally, until onion is soft and golden. Blend in tomatoes and tomato paste and simmer 10 minutes.

Combine ½ cup stock with flour in small bowl and whisk until smooth. Add to saucepan; blend in remaining stock. Continue simmering, stirring frequently, for 30 minutes.

Transfer to blender in batches and puree. Return to saucepan and season with salt and pepper. Place over low heat and keep warm. Stir in sugar. Taste and adjust seasoning, if needed.

For garnish: cut small croutons from bread into desired shapes using canapé cutters. Toast on one side. Sprinkle untoasted side with Parmesan cheese and broil briefly until lightly golden.

Ladle hot soup into bowls and float several. Serve immediately.