TOMATO SOUP WITH BASIL OIL

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup chopped shallots
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 5 cloves garlic, finely chopped
• 1/4 cup vodka or water
• 1 1/2 cups cubed peeled potato
• 2 cans (28 oz/796 mL each) whole tomatoes
• 4 cups vegetable broth
• 1/4 cup liquid honey
• Salt and freshly ground pepper
• Basil Oil

Directions

1. Heat oil in a Dutch oven over medium-low heat. Add shallots, carrot, celery and garlic; sauté until shallots are softened, about 6 minutes. Add vodka and cook, stirring, until liquid is evaporated, about 2 minutes. Add potato, tomatoes, broth and honey; stir to combine. Bring to a boil.
2. Reduce heat and simmer, covered, stirring occasionally, until potato is tender, about 25 - 30 minutes. Remove from heat.
3. Using a hand blender, purée mixture until smooth. Force mixture through a sieve into a large heatproof bowl; discard pulp. Season strained mixture to taste with salt and pepper. Serve immediately drizzled with Basil Oil.

Ingredients

• 1 cup chopped fresh basil
• 6 tbsp extra-virgin olive oil

Yield: Makes about 1/3 cup.

Directions

1. Cook basil in boiling salted water for 30 seconds; drain. Cool basil immediately in ice water; drain.
2. Purée basil and olive oil in a blender. Serve immediately drizzled over soup. Do not keep leftover oil.