Prepare Basil Oil: Blanch Basil Leaves in boiling water for 10 seconds, then immediately transfer to an ice bath. Drain well and squeeze out excess water. Combine Basil Leaves and Olive Oil in a blender and blend until smooth. Strain through a fine-mesh sieve lined with cheesecloth. Set aside.
Heat Extra Virgin Olive Oil in a heavy-bottomed pot over medium heat.
Add Yellow Onion and cook until translucent, about 5 minutes.
Add Garlic and cook for 1 minute more, until fragrant.
Add Heirloom Tomatoes and cook for 5 minutes, stirring occasionally.
Deglaze the pot with Dry Sherry, scraping up any browned bits from the bottom.
Add Homemade Vegetable Stock and Balsamic Vinegar. Bring to a boil, then reduce heat and simmer for 20 minutes.
Use an immersion blender to blend the soup until very smooth. Strain through a fine-mesh sieve.
Season with Fleur de Sel and White Pepper to taste.
Serve hot, drizzled with Basil Oil and garnished with Microgreens if desired.
Ingredients
4
2 lbs907 gHeirloom Tomatoes-assorted colors, cored and quartered
2 tbsp30 mLExtra Virgin Olive Oil
1/21 mediumYellow Onion-finely diced
2 cloves6 mLGarlic-minced
3 cups710 mLHomemade Vegetable Stock
1/4 cup60 mLDry Sherry
1 tsp5 mLBalsamic Vinegar
SaltTo tasteFleur de Sel
White PepperTo taste
1 cup237 mLExtra Virgin Olive Oil
2 cups48 gFresh Basil Leaves-packed
OptionalOptionalMicrogreens
Equipment
Heavy-Bottomed Pot
Immersion Blender (or regular blender)
Fine-Mesh Sieve
Blender
Instructions
Prepare Basil Oil: Blanch Basil Leaves in boiling water for 10 seconds, then immediately transfer to an ice bath. Drain well and squeeze out excess water. Combine Basil Leaves and Olive Oil in a blender and blend until smooth. Strain through a fine-mesh sieve lined with cheesecloth. Set aside.
Heat Extra Virgin Olive Oil in a heavy-bottomed pot over medium heat.
Add Yellow Onion and cook until translucent, about 5 minutes.
Add Garlic and cook for 1 minute more, until fragrant.
Add Heirloom Tomatoes and cook for 5 minutes, stirring occasionally.
Deglaze the pot with Dry Sherry, scraping up any browned bits from the bottom.
Add Homemade Vegetable Stock and Balsamic Vinegar. Bring to a boil, then reduce heat and simmer for 20 minutes.
Use an immersion blender to blend the soup until very smooth. Strain through a fine-mesh sieve.
Season with Fleur de Sel and White Pepper to taste.
Serve hot, drizzled with Basil Oil and garnished with Microgreens if desired.
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