Chilled Tomato Basil Soup

Serves:

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)

Method:

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.