Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Ingredients:
3 tb Unsalted butter
1 tb Oil
1 Onion, sliced or chopped
1 md Leek, cleaned and finely
-chopped
1 md Carrot, finely chopped
1 md Stalk celery, finely chopped
Bouquet garni (see note)
2 tb Chopped fresh basil or 2
-teaspoons dried leaf
4 Ripe medium tomatoes,
-coarsely chopped
3 tb Tomato paste
2 tb All-purpose flour
2 1/2 c Chicken stock
1/2 c Half and half or heavy cream
Salt and finely ground
-pepper to taste

Directions: 1. Heat butter and oil in a 2-quart saucepan. Add onion,
leek, carrot, celery, bouquet garni, and basil and saute 5 minutes
over low heat, stirring occasionally. 2. Add tomatoes and tomato
paste and cook about 5 minutes. Sprinkle with flour and mix well. Add
chicken stock, cover, and simmer about 20 minutes. Remove bouquet
garni. 3. Pour into food processor fitted with steel blade or into
blender and puree. Pass through a fine strainer (use a rubber spatula
to help force liquid through). 4. Return to saucepan and add half and
half or cream. Bring to boil. Reduce heat and simmer 2 to 3 minutes.
Taste for seasoning with salt and pepper. Serve hot with fresh basil
leaves or chopped parsley for garnish. Variation: Omit basil and add
1/4 to 1/2 tsp. curry powder for a completely different taste. May be
refrigerated for up to 1 day and served chilled. Advance Preparation:
May be prepared up to 2 days ahead through step 3 and kept in
refrigerator. Note: To make a bouquet garni, wrap a parsley stem, bay
leaf, and a sprig of fresh thyme in cheesecloth and tie with string.

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