Tomato soup

Courtesy of Bill Telepan, Culinary Director, The Metropolitan Museum of Art

Ingredients:

2 Tablespoons unsalted butter

¾ cup diced carrots

1 cup diced onions

1 28-ounce can whole tomatoes, crushed roughly by hand

½ teaspoon sugar

10 ounces vegetable or chicken stock or water

2.5 ounces of heavy cream (or half and half)

Salt and pepper to taste

Pinch cayenne pepper

Cooking directions:

1.    Melt butter over medium flame until foaming.

2.    Add carrots and onions and cook until tender, about 15 minutes.

3.    Add tomatoes and sugar, mix well.

4.    Add stock, simmer slowly for about one hour, making sure the soup maintains a gentle simmer.

5.    Purée soup with an immersion blender until smooth.

6.    Stir in cream, then season with salt, pepper and cayenne to taste.

Serves 4-6

Recommended wines:  Sauvignon Blanc, Chianti, Dolcetto, Lambrusco, Beaujolais, Cabernet Franc.