Heirloom Tomato Soup
|4 pounds||heirloom tomatoes, cored|
|3 medium||shallots, diced|
| ||kosher salt |
|1 tablespoon||tomato paste|
|2 tablespoons||all-purpose flour|
|3/4 cup||heavy cream|
| ||freshly ground black pepper |
| ||cayenne pepper to taste (optional)|
Our www.CHEFScatalog.com/Recipe/recipe_detail.aspx?recipeid=181" target="_blank"> Grilled Fontina Cheese Panini is the perfect accompaniment to this soup - just the way to celebrate the season's finest produce.
Pass the tomatoes through a tomato press according to manufacturer's instructions. Pass the solids through the press several times to extract as much juice as possible. Set aside.
In a large saucepan over medium heat, warm the butter. Add the shallots, lightly salt and sauté, stirring occasionally, until tender and translucent, 3 to 5 minutes. Stir in the tomato paste and cook until fragrant, 1 to 2 minutes. Add the flour and cook, stirring frequently, until the flour is lightly toasted, 1 to 2 minutes.
Pour in the tomato juice, increase the heat to high and bring the mixture to a boil. Lower the heat to medium-low and let simmer for 10 minutes. Stir in the cream and season to taste with salt, pepper and cayenne (if using). Ladle into bowls and serve.