Soup for All Seasons

DEAR SOS: I’d like a recipe for tomato soup made with basil, as served in French restaurants such as La Cachette in West Los Angeles.

--JODY

DEAR JODY: Certainly. Chef Jean Francois Meteigner sent us this recipe, which can be served cold for a refreshing summer soup.

METEIGNER’S TOMATO SOUP WITH BASIL

5 tomatoes, peeled, seeded and diced

1 onion, diced

1 leek, white part only, diced, optional

6 cloves garlic, peeled

1/2 teaspoon salt

1 teaspoon chopped rosemary

1 cup water

1/2 cup tomato puree

1/2 cup tightly packed fresh basil leaves

Cook tomato with onion, leek and garlic in large skillet over medium heat 5 minutes. Add salt, rosemary, water and tomato puree. Cook 15 minutes longer. Add basil and cook 2 minutes only.

Pour 2 cups of mixture at time into blender container and puree until smooth. (Remember to vent blender when blending hot liquid to allow steam to escape and prevent lid from popping off.) Serve hot or cold.

Makes 4 servings.

Each serving contains about:

70 calories; 439 mg sodium; 0 cholesterol; 1 gram fat; 16 grams carbohydrates; 3 grams protein; 1.73 grams fiber.

A Chasen’s Souffle DEAR SOS: I’ve been looking for a carrot souffle recipe like the one served at the now-closed Chasen’s restaurant in Beverly Hills. It was served as a side dish with the entree but was rather sweet. I hope you have a similar recipe.

--VICKIE

DEAR VICKIE: Try this for size, now that Chasen’s is gone along with the recipe. We hope it will suit you and dozens of other readers who also have requested the recipe.

CARROT SOUFFLE

1 1/2 pounds carrots

Butter

Sugar

1/4 cup chopped onion

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup milk

2 tablespoons light brown sugar, packed

1/4 cup apple or orange juice

6 eggs, separated

3/4 teaspoon cream of tartar

Slice carrots 1-inch thick and steam until very tender, about 15 minutes. Mash with fork or puree in blender or food processor.

Butter bottom and sides of 13x9-inch baking dish. Sprinkle with sugar. In saucepan, cook onion in 1/3 cup butter over medium heat until tender, but not brown, about 2 minutes. Blend in flour, salt and nutmeg. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Add brown sugar and cook, stirring constantly, until mixture boils and thickens. Remove from heat. Blend in mashed carrots and apple juice.

In large mixer, beat egg whites and cream of tartar at high speed until stiff but not dry.

In small bowl, beat egg yolks slightly. Blend small amount of hot carrot mixture into yolks. Stir yolk mixture into carrot mixture. Gently but thoroughly fold yolk mixture into whites. Pour into prepared dish and gently smooth surface.

Bake at 350 degrees until puffy, delicately browned and souffle shakes slightly when oven rack is gently moved back and forth, 40 to 45 minutes. Serve immediately.

Makes 4 to 6 servings.

Each of 4 servings contains about:

406 calories; 671 mg sodium; 366 mg cholesterol; 25 grams fat; 33 grams carbohydrates; 14 grams protein; 1.57 grams fiber.