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TOMATO COGNAC SOUP 
3 lbs. whole tomatoes (canned)
1 lg. Spanish onion
3 oz. butter
1 tbsp. dry basil
1 pt. all-purpose cream
1 to 2 tbsp. brown sugar
5 tbsp. cognac or brandy
Salt and pepper to taste

Chop onion and saute in butter 20 minutes. Add "squashed" tomatoes with liquid. Add basil -- stir. Simmer for 30 minutes. When slightly cooled, puree in food processor.

Reheat. In separate saucepan, heat the cream with sugar -- "whisk" often! Pour into the tomato mixture and heat but DO NOT BOIL IT! Add cognac (brandy), freshly ground pepper and garnish with parsley or chives or croutons. Something green looks nice. Serves 6.

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