This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Tomato Cognac Soup
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- #42061
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 large Spanish onion
3 ounces butter
3 pounds canned, peeled plum tomatoes
1 tablespoon dried basil
1 pint heavy or all-purpose cream
1 1/2 tablespoon brown sugar
5 tablespoons cognac
salt and pepper, to taste
minced parsley for garnish
directions
Chop the onion and saute in butter for 20 minutes until soft and translucent but not brown. With your fingers, squash the tomatoes. Add them and all liquid in the can to the onion. Add basil and stir.
Bring the soup to boil, then simmer covered, for 30 minutes. Set aside and cool slightly, then puree the soup in a food processor.
In a small saucepan, heat the cream with sugar, whisking often. Pour this mixture into the soup. Reheat, but do not boil.
Just before serving, add the cognac and season with salt and pepper. Garnish with parsley and serve.
added by
Emma
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
May 16, 2012
This is a very old recipe from Bon Appetit magazine, probably in the early '90s. I have made it many times (from the recipe clipping I still have) and it is always delicious. We enjoy it even more by only partially blending it with an immersion blender which leaves some chunks and gives the soup a toothsome quality. I garnish with a spoonful of creme fraiche and a sprig of fresh basil.