Anononymous 8-09-05

1 large Spanish onion

3 ounces butter

3 pounds canned, peeled plum tomatoes

1 Tablespoon dried basil

1 pint heavy or all-purpose cream

1 to 2 Tablespoons brown sugar

5 Tablespoons cognac

salt and pepper to taste

minced parsley for garnish

Chop the onion and saute in butter for 20 minutes until soft and translucent but

not brown. With your fingers, squash the tomatoes; add them and all

liquid in the can to the onion. Add basil and stir. Bring the soup

to boil, then simmer covered, for 30 minutes. Set aside and cool

slightly, then puree the soup in a food processor. In a small saucepan heat the cream with sugar, whisking often. Pour this mixture into

the soup. Reheat, but do not boil. Just before serving, add the

cognac and season with salt and pepper. Garnish with parsley and

serve.