Tarragon Tomato Soup
4 Tbsp unsalted butter
4 Tbsp flour
2 (14.5 oz) can tomato juice
2 cup heavy cream
2 tsp minced garlic
2 tsp sugar
1/4 tsp cayenne
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
2 cup roasted yellow bell pepper
6 Tbsp fresh tarragon, finely chopped
2 Tbsp fresh parsley, finely chopped
Crème Fraiche and chopped chives to garnish
Prep Day – In a small stock pot melt the butter over moderate heat. Add the flour and cook for a 2 minutes. Whisk in the tomato juice, cream, garlic, sugar, cayenne, salt and pepper. Simmer to thicken about 5 minutes. Add the tarragon and parsley, adjust salt or pepper to taste. Cool and freeze.
Serve Day – Thaw. Heat on stove top till hot. Serve with Crème Fraiche and chopped chives to garnish.