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½ cup heavy cream, scalded
¼ cup fresh basil leaves, torn
Place basil leaves in the bottom of a 1-cup glass measuring cup or pitcher. With a muddler, pestle, tart tamper, or end of a rolling pin, push down firmly on leaves with a twisting motion. Once the leaves are bruised, cover with scalded cream. Allow basil to steep while you make the soup. Before using, strain mixture. Makes ½ cup.
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