2 tablespoons butter
2 tablespoons olive oil
1/3 cup chopped shallots
1 large yellow onion, chopped
2 cloves garlic, minced
4 cups chicken stock
1/2 cup dry white wine
1 can (35 oz.) tomatoes
1 ½ teaspoons bouquet garni (found in the herb section)
3 medium size tomatoes, seeded and chopped
2 teaspoons sugar
2 tablespoons fresh lemon juice
2 cups half and half
salt and pepper to taste
5 tablespoons chopped fresh mint (for garnish)
sour cream (for garnish)
Heat the butter and olive oil in a large saucepan over medium-high heat. Add the shallots, onion and garlic and sauté until transparent (about 10 minutes).
Add the stock, wine, canned tomatoes and bouquet garni to the pan. Simmer uncovered for 45 minutes.
Remove the soup from the stovetop and let cool slightly. Puree the soup in a blender. Return the soup to the saucepan over medium heat. Stir the sugar, lemon juice, cream, salt and pepper into the soup and rewarm.
Just before serving, garnish with the mint and sour cream.
Makes 8 to 10 portions.