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Inn at Ellis River
Jackson, New Hampshire
Tomato Cognac Soup
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 the liquid in the can to the onions. Add the basil and stir. Bring the soup to a boil, then simmer, covered, for 30 minutes. Set aside and cool slightly, then puree in a food processor.
In a small saucepan, heat the cream with the 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.
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