On the newsletter dated Sat August 16, the recipe for Tomato Basil Soup.

Fresh Tomato Basil Soup

4 cups fresh tomatoes - peeled, cored and chopped
4 cups good chicken stock
10 (about) fresh basil leaves
1 cup heavy cream
1/4 pound unsalted butter
salt and pepper to taste

Combine tomatoes and stock in saucepan. Simmer 30 minutes. Puree,along with the basil leaves, in small batches, in a blender or food processor. Return to saucepan and add cream and butter, while stirring over low heat. Garnish with extra basil leaves and serve with your favorite bread.

Dolora Schlesinger (FL)

http://www.nancyskitchen.com