I made tomato basil soup for lunch today, and it was delicious, if I do say so myself.
The ingredients were simple – tomatoes and basil from the garden, cooked in some tomato juice. Then some butter and cream – of course. That was all in the soup, other than just a dash of sugar, which I add to any tomato based recipe.
But I also made some pesto. I picked a lot of basil, added in some garlic, pine nuts, parmesan and olive oil, and mixed it all the blender. I put some on top of the bowl of soup and let it float on the surface of the soup. It was pretty, as well as tasty.
It was really the perfect blend of flavors. If only I had kept track of the proportion of ingredients.
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