[Tomato Gin Soup]

Chop the onion and saute in butter for 20 minutes until soft and translucent but not brown. With your fingers, squash the tomatoes; add them and all liquid in the can to the onion. Add basil and stir. Bring the soup to boil, then simmer covered, for 30 minutes. Set aside to cool slightly, then puree the soup in a food processor. In a small saucepan heat the cream with sugar, whisking often. Pour this mixture into the soup. Reheat, but do not boil. Just before serving, add the cognac or gin and season with salt and pepper. Garnish with parsley and serve.