posted by Terra80 12-11-100 12:54 PM
Gourmet magazine and comes from the Chalet Etoile in Cervenia, Italy
Crema di Pomodoro (Creamy Tomato Soup)
2 carrots
2 celery ribs
1 medium onion
3 garlic cloves
3 T. olive oil
1 c. dry white wine
4 1/2 c. canned crushed tomatoes in puree
1/2 t. dried oregano (crushed)
3-4 c. water
1 c. heavy cream
1 c. sour cream
* basil (see note at bottom)
Finely chop carrots, celery, onion and garlic. In heavy 3-5 qt. kettle, cook vegetables and garlic in olive oil, with salt and pepper to taste, over low heat, stirring, til vegetables are tender, but not brown, about 10 minutes. Add wine and boil 3 minutes. Add tomatoes, oregano and 1 c. water and simmer, uncovered, stirring occasionally, for 20 minutes.
Remove kettle from heat and stir in cream and sour cream. Cool soup 10 minutes. In blender or processor, puree soup in batches, transferring to bowl. Return soup to kettle and thin with remaining water, as desired. Season with salt and pepper to taste and heat over medium heat, stirring til heated through (Do not let boil).
Makes about 11 cups.