Laura, who cooked for Wired in July '94, her bitchin' Tomato Soup
This soup is the dreamiest, creamiest, lovinest spoonful I never did taste. It made a tomato soup fan out of me. This recipe is for a pretty huge pot of soup - but if you don't want it, I'll eat it!
15 tbl olive oil
6 cups onions (I like white)
24 cloves of garlic
Sautee onions and garlic in olive oil
4 cans of tomatoes (what size? - you be the judge - make it work)
7 fresh tomatoes
10 cups of stock (I used chicken I think - whatever)
Puree the sauteed onions, garlic together with the tomatoes and the stock.
5 tsp basil (fresh is best, always)
5 tsp vinegar
1 cup red wine (right on!)
salt and pepper to taste
Stir in basil, vinegar, wine, salt and pepper
8 egg yolks
1.5 cups parmesan cheese
2 pints heavy cream (yes, folks, the ordinarily healthy composition of tomato soup is here compromised by this fat addition. Go without it at your peril)
Beat egg yolks with the cheese and cream. Throw in the pot. Taste, heat, taste, stir, taste, fix, taste, serve, and enjoy! Yumm! I think I'm going to go make some more! Never hurts to have some on hand...
Feburary 2001: I made this soup. I tasted it, I thought, "I've tasted God." Then I have two bowlfuls of the delicious stuff, and I realized, "I'm eating Satan." It's so damn rich, this soup. It don't make a meal by itself - it'll just make you feel over-pleasured. Toasted Olive Bread does make it even nicer.