Cream of Tomato Soup with Mint
| Yield: | 8 Servings |
| Categories: |
| 5 | tb | Olive oil |
| 1/3 | c | Chopped shallots |
| 1 | Yellow onion; chopped | |
| 5 | Cloves garlic; minced | |
| 1 | c | Dry white wine |
| 4 | c | Chicken stock |
| 1 | cn | Plum tomatoes (35 ounce) |
| 3 | Sprigs fresh thyme | |
| 2 | Bay leaves | |
| 3 | Ripe medium tomatoes (red and yellow if available; seeded and chopped | |
| 2 | ts | Sugar |
| 1 | Lime; juiced | |
| 2 | c | Heavy cream |
| Coarse salt | ||
| Pepper; freshly ground, to taste | ||
| 1/2 | bn | Chopped fresh mint |
| 3 | tb | Fresh chives; chopped |
| Parmesan cheese (optional); freshly grated |
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