La Madeleine's Tomato Soup

 

La Madeleine's Tomato Soup

In 1983 patrick Esquerre sat on the sidewalk in front of what would be the first La Madeleine Restaurant & Bakery and Restaurant in Dallas Texas.  Patrick called his mother Monique living in France for her guidance.  Today there are 86 restaurants and bakeries with a guaranteed wait to be seated but worth the wait. A bowl of their signature soup will explain it all..

Ingredients:
4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed
4 cups tomato juice (or part vegetable or part chicken stock)
12 -14 basil leaves, washed fresh
1 cup heavy cream* (1/2 & 1/2 suggested to decrease fats)
1⁄4 lb sweet unsalted butter
salt
1⁄4 teaspoon cracked black pepper
lemon juice (optional)

Directions                                                                                           Combine tomatoes, juice/and or stock in saucepan.  Simmer 30 minutes.

Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, 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.  Serves 8.