Creamy Tomato-Tarragon Soup - butter

Method

• In medium saucepan, over medium heat, melt butter.
• Add onions and cook about 3 minutes, stirring often, until softened.
• Add tomatoes and 3/4 cup water; bring to a boil.
• Reduce heat to medium-low; simmer about 30 seconds, or until vegetables are tender.
• Transfer to a blender or food processor; puree until smooth, in batches if necessary.
• Set a medium-fine strainer over saucepan.
• Pour puree into strainer, pressing on the solids with a spatula or spoon to extract as much pulp as possible; discard skin and seeds.
• Whisk sour cream and tarragon into the soup.
• If soup is too thick, add a small amount of water.
• Stir over low heat until soup is hot (do not allow it to boil).
• Season with salt and pepper.
• The soup can also be made in advance and served cold.