Chilled Tomato Basil Soup

Servings: 4
Ingredients:

3 tb Unsalted butter
1 tb Vegetable oil
1    Onion, finely chopped
1 md Leek, cleaned, white part
-only, finely chopped
1 md Carrot, finely chopped
1 md Celery stalk, finely chopped
2 tb Chopped fresh basil leaves
4    Ripe medium tomatoes,
-seeded, coarsely chopped
3 tb Tomato paste
2 tb Flour
2 1/2 c  Chicken stock or broth
1/2 c  Light cream
Salt and pepper to taste
Fresh basil leaves
-(optional)
1/4 c  Sour cream or plain yogurt
-(optional)

Heat butter and oil in a 2 quart saucepan; add onion, leek, carrot,celery,
and basil; saute for about 5 minutes over low heat, stirring occasionally.

Add tomatoes and tomato paste; cook for about 5 minutes;sprinkle with flour
and mix well; add chicken stock, cover and simeer for about 20 minutes.

Pour into food processor fitted with a steel blade or into blender; puree,
strain through a fine strainer or cheesecloth. Return to pan and add light
cream; bring to boil and reduce heat to simmer for about 2 minutes; season
to taste with salt and pepper; chill for at least 4 hours or up to 2 days
in advance of serving. Garnish bowls with basil leaves and a dollop of
sour cream or yogurt if desired. Makes 4-6 servings.

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
Sharon Stevens.