Toasted Four Cheese Ravioli with Tomato Soup
Tomato soup is one of the top comfort foods in the US and Poland. The staple food item was popularized even further in 1897 with Joseph A Cambelle's recipe for a condensed version of the soup sold in cans.
Ingredients
- 24-32 four cheese Toasted Ravioli
- ½ quart canned tomatoes
- 1 ea carrot
- 1 ea rib celery
- TT fresh basil
- TT salt and pepper
- TT roux
- 1 ea bouquet garni
- ¼ cup heavy cream
Directions
Prepare soup by simmering all ingredients with a quart of water for 2 hours. Puree the soup then strain through a sieve. Return the strained broth to the heat and thicken with rough to desired consistency and finish with a splash of heavy cream. Season to taste and serve with warm toasted ravioli. Garnish with fresh basil.
