Cream of Tomato Soup With Seafood

Stewed tomatoes

4 cups peeled and seeded ripe tomatoes (any kind), in large chunks or halves (see note)

½

medium onion, minced

2 ribs celery with leaves, chopped

¼

teaspoon celery seed

1 bay leaf

2 whole cloves

1½

teaspoons salt

1/4 teaspoon freshly ground black pepper

6 chopped basil leaves

Soup

1 ear corn

5 cups stewed tomatoes (from above)

4 tablespoons (1/2 stick) unsalted butter

Scant 1/2 cup flour

4 cups light cream or half-and-half

¼

cup freshly grated parmesan cheese

1-2 cups raw or cooked seafood, such as crabmeat, lobster chunks or jumbo shrimp (peeled, deveined and cut in chunks)

Basil leaves, cut in strips, for garnish

For the stewed tomatoes: Combine the tomatoes, onion, celery, celery seed, bay leaf, cloves, salt, pepper and basil in a large saucepan over medium heat. Cook uncovered for 15 minutes, stirring frequently. Reduce the heat to medium-low.

Discard the cloves and bay leaf. The yield will be about 5 cups.

For the soup: Strip the kernels from the ear of corn and reserve.

Cut the cob in chunks; submerge them in the stewed tomatoes. Cook (over medium-low heat) for 10 minutes, stirring almost constantly. Discard the cob pieces.

Use an immersion (stick) blender to puree the stewed tomatoes, or puree in batches in a blender (making sure to remove the center knob in the lid so steam can escape; place a dish towel over the opening).

Melt the butter in a soup pot or Dutch oven over medium heat. Whisk in the flour until well incorporated, to form a roux; cook for a few minutes, whisking, until the roux begins to darken slightly. Slowly whisk in the cream or half-and-half to form a smooth, thick soup base.

Add the pureed tomatoes and cheese; stir until well blended. Add the reserved corn kernels and seafood to taste; cook (over medium heat), stirring almost constantly until the seafood is heated or cooked through, depending on which seafood you chose.

Divide among individual bowls; serve immediately, garnished with the basil.

Serves eight.

Cook's notes: To peel tomatoes, use a sharp knife to score a shallow "X" on the bottom of each one. Place in very hot or boiling water for 1 to 2 minutes, then drain. When cool enough to handle, discard the loosened skins.

The stewed tomatoes make a nice, simple accompaniment to grilled chicken and corn on the cob. They can be frozen for up to 1 year. The soup is best assembled on the same day it will be served.

@Recipe nutrition:Nutrition values per serving: 320 calories, 26 g fat (16 g saturated), 15 g carbohydrates, 2 g fiber, 8 g protein, 100 mg cholesterol, 590 mg sodium.

Rosemary Lawler, Leesburg, Va.,