Tomato and Basil Soup from Great British Chefs 2 by Hilary Brown

Ingredients

• 50 g/2 oz unsalted butter
• 250 g/8 oz onions, finely sliced
• 1 kg/2 lb tomatoes, the redder the better
• 20 g/¾ oz fresh basil
• salt and freshly ground black pepper
• 75 ml/3 fl oz dry sherry
• 1 tablespoon caster sugar
• 6 sprigs of basil
• a little lightly whipped cream