4 Tablespoons butter
1 small onion, minced
1 tablespoon brown sugar
4 very ripe large
tomatoes, 2#, chopped
2 tablespoons butter
4 tablespoons all-purpose
4 cups hot milk
salt and pepper
˝ cup heavy cream, whipped
In a large saucepan over medium heat, melt 4 tablespoons of butter and
sauté the onion until translucent, about 5 minutes.
Stir in the brown sugar, and the
tomatoes, and simmer, covered, 15 minutes.
Puree in a blender or a food
processor, 2 cups at a time, or press through a sieve.
Step 2: In the saucepan over low
heat, melt the remaining butter, and stir in the flour.
Stirring constantly, beat in the milk,
and cook, stirring, until bubbly, 1 to 2 minutes.
Add the tomato puree, and cook,
uncovered, until just below boiling.
Add salt and pepper to taste.
soup bowls and garnish with whipped cream and chive blooms.
To make ahead:
Complete through Step 1, then finish just before serving.