Cookbooks for the Summer Harvest

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VERY FRESH CREAM OF TOMATO SOUP

Reprinted with permission from Too Many Tomatoes, Squash, Beans, and Other Good Things: A Cookbook for When Your Garden Explodes (HarperCollins, 1991) by Lois M. Landau and Laura G. Myers.

Serves 6-8

You can freeze this in bags prior to adding the cream and egg yolks, and enjoy summer-fresh cooking all winter. The frozen base is an excellent tomato sauce as well.

12 very ripe tomatoes, peeled, cut up
1 cup water or stock
1 cup sliced celery
1/2 onion, sliced
1/4 cup minced fresh parsley
Simmer for 30 minutes. Puree and strain.

3 tablespoons cornstarch
3 tablespoons butter, melted
Mix together. Stir into soup to thicken over medium heat.

2 tablespoons brown sugar
2 teaspoons salt
Freshly ground pepper to taste
Add. (Freeze if desired at this point.)

2 cups light cream
1 egg yolk, beaten
Stir into very hot soup.