Comment of the Day: Hold the Cream
Every day, we read you guys and pick the commenter, or commenters, who made us laugh, cry, salivate over something delicious, or think about things in a new way.
In return, we offer them a virtual White Russian.
Today Ginny Braud posted a copycat recipe for the tomato basil soup at La Madeleine. It sounded delicious. It also contained a cup of heavy whipping cream and a stick of butter.
Commenter 'stina, a fan of the soup, had some pretty good tips for cutting down the calories:
I LOVE the La Madeline tomato basil soup, but lately, I've been ordering the lower fat one and I find it to be pretty good, too. (I don't know if it's at all locations, but they've been selling it for the past few months at the Shepherd/West Gray location.)
I'd try to make it, but I just wanted to recommend this Ina Garten recipe for Tomato Basil Soup, too. http://www.foodnetwork.com/rec... I found it to be AMAZING, and it had a quarter of the butter in the above recipe and no cream (though some olive oil). I used the immersion blender instead of the food mill. The tomatoes I used were the camparis from Costco, and I had wood roasted them for another recipe. These were the leftovers. As a result, the soup was a little smokier than it probably normally is. It was really good, though, and I didn't miss the cream at all.
We'll be trying both of these this winter...
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