Tomato-Gin Soup

I made this soup for a bbq a few weeks ago (odd thing to take to a bbq, but it was a hit!) I love a good tomato soup, and I was intrigued by adding gin and nutmeg. Surprise, surprise... it tastes awesome! The gin is so subtle that you can't quite place what the flavor is, but it adds a depth to the simple broth. This recipe also came with a great idea for serving any creamy soup: whip up some of the cream and place a dollop on top of the hot soup right before serving. Unlike sour cream or yogurt, the whipped cream slowly dissolves into a luscious foam on top of the broth. So yummy!



RECIPE:
Tomato-Gin Soup
From Gourmet Magazine, September 2009

INGREDIENTS
1.5 cups chopped onion
2 tablespoons butter
2 pounds tomatoes, halved
1 russet (baking) potato, peeled and chopped
2 tablespoons tomato paste
1-2 bay leaves
4 cups chicken or vegetable stock (reduced-sodium or no-salt)
1.5 cups chilled heavy cream, divided (or substitute 1 cup half and half or milk)
1/3 cup gin
3/4 teaspoon grated nutmeg

DIRECTIONS:
Cook onion in butter in a 4-qt pot over medium heat, stirring occasionally, until softened but not browned, about 5 minutes. Add tomatoes, potato, tomato paste, bay leaves, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, then simmer briskly, stirring occasionally, 30 minutes.

Discard bay leaves. Puree soup in batches in a blender (or with a hand-held blender) until smooth (use caution when blending hot liquids).

Strain through a fine mesh sieve back into pot. Stir in 1 cup cream (alternative: milk or half and half), gin, nutmeg, and 1/2 teaspoon salt. Simmer gently, stirring occasionally, 10 minutes. Season to taste with salt and pepper.

Meanwhile, beat remaining 1/2 cup cream with an electric mixer until it holds soft peaks.

Serve soup hot, topped with a dollop of whipped cream (it will spread out and float on top like foam).