Cream Of Tomato Soup
|Chopped tomatoes||2 Cup (32 tbs)|
|Chopped celery leaves||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Basil leaves||4 Large|
|Unbleached flour||2 Tablespoon|
|Half and half||2 Cup (32 tbs)|
|Chicken stock||1 Tablespoon|
|Sour cream||1⁄4 Cup (4 tbs)|
|Minced parsley||2 Tablespoon|
Cook chopped tomatoes, celery, carrot, onion, sugar, and herbs in 1 tablespoon of the butter, covered, until vegetables are soft.
Discard herbs and force vegetables through food mill with stock.
Melt remaining butter until bubbly, add flour and cook, stirring, 3 minutes.
Gradually add cream; cook and stir until smooth and slightly thickened.
Add vegetable puree, stock base, paprika and pepper; simmer, stirring occasionally, 20 minutes.
Blend in sour cream and heat just to melt; do not boil.
Cool, chill and adjust seasonings with salt and basil.
Garnish with diced tomato and minced parsley.