Ingredients
- 3 ripe tomatoes (chopped)
- 1 onion (chopped)
- 950 ml tomato sauce
- 475 ml tomato juice
- 700 ml chicken broth
- 130 gr lump crabmeat
- 80 ml extra-virgin olive oil
- 65 gr all purpose flour
- 26 gr basil chiffonade (fresh cut)
- 14 gr sugar
- 3 gr garlic (minced)
Chiffonade: rolls leaves in sheath, from tip to stem. Then cut into thin strips.
Core and cut "x" in bottom of tomatoes; plunge into boiling water 20 to 30 seconds or until skin begins to peel back. Plunge into ice water. Peel tomatoes; cut in halves. Seed and coarsely chop tomato; set aside. Heat olive oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not brown. Whisk in chicken broth, removing all lumps. Add half cup fresh basil. Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10 minutes. With large spoon, skim froth from top as it forms. Whisk in cream; heat to a simmer. Skim again, if necessary. Add sugar and season with salt and white pepper. Ladle into warm cups or bowls and garnish with remaining basil and fresh crabmeat, if desired. 8 cups; 8 servings