Culinary Institute of America- their newest edition is perfect for the home cook that likes a little flare. Less technical than earlier books- this has a beautiful selection of recipes and culinary definitions.
Cream of Tomato Soup with Rice and Basil
2 Tablespoons olive oil
11/2 cups onions, chopped
1-quart vegetable broth
1 Tablespoon fresh garlic, minced
¼ cup fresh basil, chopped
1 pinch crushed red pepper
28 ounce can high quality plum tomatoes
1-cup heavy cream
2- cups cooked rice
1 Tablespoon basil, chiffonade (roll basil and slice into thin strips)
Heat Olive oil in large soup pot. Add onions and garlic and sweat but do not brown until translucent- about 5 minutes. Add broth and tomatoes, reserving about ½ cup juice from tomatoes. Simmer until all vegetables are tender, about 20-25 minutes.
Puree the soup with a handheld blender, or in batches in a food processor.
Return the pureed soup to a low simmer. In a small pan, gently simmer the heavy cream before adding to the soup, then use the reserved tomato juice to adjust the final consistency. Add the rice just before serving and garnish with the chiffonade of basil.
Serve with an open-faced broiled havarti cheese sandwich on baguette and don’t forget to call me and let me know what time lunch is served!
Bon Appetit!
Chef Judi