Saturday, April 16, 2011

Looped Soup

I’ve been serving this soup for years, but no one ever guesses how extremely simple it is! I usually present it with a small spoon on a “demitasse” cup and saucer, adding a single crouton as a garnish. Thus is a very rich soup, so “less” is better than “more.” Share this recipe with your friends!
Looped Soup:
2 - 10-oz. (284 mL) cans undiluted cream of tomato soup
1 soup can whipping cream, unwhipped
¾ tsp. dried basil 
1/2 tsp. pepper, preferably freshly ground
¼ c. gin
Combine all ingredients except gin in a microwavable container. Using half-power, cook 8 - 10 minutes, stirring every couple of minutes until thoroughly blended. Do not allow to boil. When well heated through, add gin. Serves 4.

Note: Use half this recipe under or over freshly cooked pasta as Cardinale Sauce. Pour under or over pasta, sprinkling a small amount of hot, freshly cooked shrimp (optional) over pasta. Serve with Parmesan cheese on the side. Serves 4.

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