Creamy Tomato Soup with Cognac

Makes 6 to 8 servings

Ingredients

■ 4 tablespoons butter, divided

■ 1 onion, chopped

■  15 to 16 garden tomatoes, scalded, skinned, and whole

■ 1 teaspoon crushed dried basil

■ 1 pint heavy cream

■ 1 teaspoon brown sugar

■ Salt and white pepper, to taste

■ 4 to 5 tablespoons cognac, or to taste

Instructions

Heat 3 tablespoons butter in a large skillet over medium heat and sauté the onion; transfer the onion to the slow cooker. Partially crush the tomatoes with a fork and add to the slow cooker. Add the basil.  Cover with the lid and cook on low for 5 to 7 hours, or until all the tomatoes are stewed and juicy.

Force the tomato mixture through a sieve and discard the pulp and seeds. Put the smoothed mixture back into the slow cooker. Heat the heavy cream with the brown sugar, taking care not to boil it, and stir and whisk it into the tomato-base. Season with salt and white pepper.

In a ladle, fl ame 4 to 5 tablespoons cognac, and stir it into the soup. Swirl in the remaining 1 tablespoon butter. Serve warm as a fi rst course.